Street Corn Casserole

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Learn how to make the perfect Mexican style street corn casserole with just 5 simple kitchen ingredients. It's a total flavor bomb!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings: servings

Preheat the oven to 350 degrees F and grease a casserole dish with cooking spray.
In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, garlic powder, and half of the queso fresco.
Stir in the thawed corn kernels and season with a pinch of salt and black pepper.
Transfer the mixture to the prepared casserole and spread it out evenly with a spatula.
Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the corn is heated through.
Remove the street corn casserole from the oven and sprinkle with the remaining queso fresco on top. Garnish with fresh cilantro and serve with fresh lime wedges.

To lend it an extra depth of flavor, you can first pan roast the corn until it is slightly charred, allow it to cool down completely and then follow the recipe as-is. If you're doing this though, remember that since the corn is already cooked, it'll need less time in the oven.

Store your leftover corn casserole in the same dish (covered up with plastic wrap) in the refrigerator for 2-3 days. If you have a small portion, you can just transfer it to an airtight container instead.

To reheat the Mexican corn casserole, simply pop it in the microwave and stop at every 30 second interval until it has warmed through.

You can use up any leftover cheesy corn as a topping over your hot dogs, or with your tacos, burritos and enchiladas!