Creamy Mexican Elote Street Corn Casserole
A creamy, cheesy, and flavorful Mexican street corn casserole that’s quick and easy to make, perfect for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh or frozen (thawed) corn kernels
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, combine softened cream cheese, mayonnaise, and sour cream. Whisk until smooth and creamy with no lumps.
- Stir in crumbled cotija cheese, shredded sharp cheddar, chipotle powder, garlic powder, salt, and black pepper. Mix well.
- Fold in corn kernels, sliced green onions, and lime juice.
- Fold in chopped cilantro.
- Pour the mixture into the prepared casserole dish and spread evenly.
- Bake uncovered for 25-30 minutes until bubbling edges and lightly golden top.
- Optional: Broil for 1-2 minutes for extra browning, watching carefully to avoid burning.
- Remove from oven and let rest for 5 minutes before serving.
Notes
If the creamy mixture feels too thick before baking, stir in 1-2 tablespoons of milk to loosen it slightly. Use fresh corn for best texture and sweetness. Watch the broil step carefully to avoid burning. Let the casserole rest 5 minutes before serving for best texture.
Nutrition
- Serving Size: About 1/6 of the cas
- Calories: 320
- Fat: 22
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
Keywords: Mexican elote, street corn casserole, creamy corn casserole, party side dish, easy casserole, chipotle corn, cotija cheese