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Mexican Street Corn Casserole : Elote Casserole

This Mexican Street Corn Casserole is creamy, cheesy, and full of bold flavor—perfect as a side dish for taco night or your next potluck!
Course Side Dish
Cuisine Mexican

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Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

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 13x9 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.