Go Back

mexican street corn casserole

A creamy and cheesy casserole inspired by traditional Mexican street corn, featuring sweet corn, spices, and a crunchy topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, side
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 4 cups sweet corn fresh or frozen
  • 1 cup crema or sour cream
  • 1 cup mayonnaise
  • 1 cup cotija cheese crumbled
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lime juice fresh
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Topping
  • 1 cup panko breadcrumbs
  • 1/2 cup cotija cheese crumbled
  • 2 tablespoons butter melted
  • 1 teaspoon paprika

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the sweet corn, crema, mayonnaise, crumbled cotija cheese, chili powder, garlic powder, lime juice, salt, and black pepper.
  3. Mix until well combined.
  4. Transfer the mixture to a greased baking dish and spread evenly.
Prepare the Topping
  1. In a separate bowl, mix together the panko breadcrumbs, crumbled cotija cheese, melted butter, and paprika.
  2. Sprinkle the breadcrumb mixture evenly over the corn mixture in the baking dish.
Bake
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
  2. Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve warm as a side dish or a main vegetarian dish. Garnish with fresh cilantro and lime wedges if desired.