Mexican Street Corn Casserole : Elote Casserole
If you love the bold, zesty flavors of Mexican street corn, this casserole is about to become a new favorite! It takes all the creamy, cheesy, spicy goodness of elote and bakes it into an easy and flavorful side dish that’s perfect for any occasion. Whether you’re serving it as a side for taco night or bringing it to a potluck, this Mexican Street Corn Casserole is guaranteed to be a hit with everyone!
When I first heard of elote I knew I was going to love it! The one thing I wasn’t a fan of is how messy it is to eat! Now that won’t make me pass it up, but I wanted to try and capture the flavors in a way that was easier to eat and make at home. Enter, this casserole, it is the perfect way to enjoy everything you love about elote in an easy to make dish!
Mexican Street Corn Casserole : Elote Casserole
Ingredients
- 40 oz Bag of Frozen Corn
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1 1/2 tsp Chili Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 5 oz Queso Fresco crumbled
- 3 Tbsp Fresh Cilantro- chopped
Instructions
- Preheat the oven to 350 degrees, lightly grease or spray with cooking spray a 13×9 inch baking pan.
- Place the corn in a large mixing bowl.
- Add in the mayonnaise and sour cream.
- Next add in the chili powder, garlic powder, salt and 4 oz of the queso.
- Stir throughly until the spices are evenly distributed and the corn is coated.
- Spread the corn mixture evenly across the bottom of the prepared baking pan
- Place in the oven and bake for 35-45 minutes or until heated through and bubbly around the edges.
- Remove from the oven, sprinkle with remaining cheese and fresh cilantro. Serve warm.
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Ingredient Notes and Substitutions for Elote Casserole-
Frozen Corn– I like to use frozen corn for this because it has a better texture than canned which is much softer. If you want to use fresh corn you can, just lightly steam it before putting it in the casserole.
Mayonnaise- Mayo adds a creaminess and flavor to this casserole. I suggest using real mayonnaise not salad dressing or it will alter too much of the flavor and texture. You can use full fat or lower fat mayo.
Sour Cream– The tartness and creaminess of sour cream is a great addition to this dish. If you want you can substitute Greek yogurt.
Chili Powder– This adds a little heat and a lot of flavor. You can tweak how much you use to adjust the flavor of this dish.
Garlic Powder- We love garlic and it is a must for this recipe! If you prefer fresh garlic or minced garlic you can use it instead of garlic powder.
Queso Fresco– Queso fresco is a soft, crumbly, mild cheese that is popular in Mexican cusine. We love it because it has an amazing flavor and you can crumble it so no need to get out the grater! There is isn’t a perfect substitute for queso fresco if you need one. Monterey jack has a similar mild flavor but different texture. Feta has a similar texture but a stronger flavor.
Fresh Cilantro – Fresh herbs add a lot of brightness and freshness to a dish and cilantro is perfect for this one! If you don’t like cilantro you can omit it or you can replace it with fresh parsley.
Step by Step Instructions for Mexican Street Corn Casserole-
Preheat the oven to 350 degrees, lightly grease or spray with cooking spray a 13×9 inch baking pan.
Place the corn in a large mixing bowl.
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Add in the mayonnaise and sour cream.
Next add in the chili powder, garlic powder, salt and 4 oz of the queso.
Stir throughly until the spices are evenly distributed and the corn is coated.
Spread the corn mixture evenly across the bottom of the prepared baking pan
Place in the oven and bake for 35-45 minutes or until heated through and bubbly around the edges.
Remove from the oven, sprinkle with remaining cheese and fresh cilantro. Serve warm.
FAQ & Tips for Elote Casserole
How to store this casserole?
This stores well for 2-3 days refrigerated in an airtight container. If I have a lot leftover I like to just cover the pan with foil or plastic wrap. Otherwise I like to move it to an airtight container.
Can I make this ahead of time?
Absolutely! This is a great dish to have prepped in the fridge to pop in the oven when you’re ready to cook. Just assemble up to 2 days in advance it and cover with plastic wrap or foil. When you’re ready to cook just unwrap it and pop it in the oven!
