Print

Mexican Street Corn Casserole Recipe Easy Homemade Cotija Dish

mexican street corn casserole - featured image
Print Recipe

A creamy, cheesy baked casserole inspired by Mexican street corn, featuring roasted corn, cotija cheese, and a hint of chili for a comforting and flavorful dish perfect for family dinners and gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears), or thawed frozen corn
  • 1 cup cotija cheese, crumbled
  • ½ cup mayonnaise (full-fat recommended)
  • ½ cup sour cream (or Greek yogurt as a lighter option)
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Remove husks and silk from 5-6 ears of fresh corn. Using a sharp knife, slice the kernels off the cob into a bowl. Optionally, roast the corn kernels in a hot skillet with melted butter for 5-7 minutes until lightly browned for extra flavor.
  3. In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Stir until smooth and well blended.
  4. Add the corn kernels, shredded Mexican cheese blend, and ¾ cup crumbled cotija cheese to the creamy mixture. Fold gently to coat the corn without overmixing.
  5. Spread the mixture evenly in a greased 9×9-inch casserole dish. Sprinkle the remaining ¼ cup cotija cheese on top.
  6. Bake for 25-30 minutes until the top is bubbly and lightly browned.
  7. Remove from oven, sprinkle chopped cilantro on top, and add an extra squeeze of lime if desired. Let rest for 5 minutes before serving.

Notes

If the top browns too quickly, tent loosely with foil to prevent burning. For more heat, add cayenne or chopped jalapeño to the creamy mixture before baking. Fresh corn is preferred for best flavor; if using frozen, thaw and drain thoroughly. The casserole can be made ahead and refrigerated overnight; bring to room temperature before baking.

Nutrition

Keywords: Mexican street corn casserole, cotija cheese casserole, baked corn casserole, easy Mexican side dish, creamy corn casserole, Cinco de Mayo recipe

Find it online: https://blairrecipes.com/mexican-street-corn-casserole-recipe-easy-homemade-cotija-dish/