Mexican Street Corn Casserole
Transform fresh corn into an irresistible comfort food staple with this Mexican-inspired street corn casserole. This dish combines charred corn kernels with tangy lime, savory Cotija cheese, and a hint of chili powder to replicate the authentic elote experience. Creamy Greek yogurt and mayonnaise create a velvety binder that ensures every bite is packed with bold, smoky, and zesty flavors. Perfect for potlucks or as a crowd-pleasing side dish, this casserole is simple to prepare and even easier to enjoy.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings 1x
- Category: lunch
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
6 cups corn kernels (fresh or frozen and thawed)
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 cup Cotija cheese, crumbled
1 tsp chili powder
1/2 cup fresh cilantro, chopped
2 tbsp fresh lime juice
2 cloves garlic, minced
Salt to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine the corn, mayonnaise, Greek yogurt, lime juice, and minced garlic.
Fold in half of the crumbled Cotija cheese and half of the chopped cilantro.
Season the mixture with the chili powder and a pinch of salt to taste.
Transfer the mixture into a lightly greased 9×13 inch casserole dish.
Spread the corn evenly across the bottom.
Bake for 25 minutes until the edges are golden and bubbly.
Remove from the oven and garnish with the remaining Cotija cheese and cilantro.
Notes
For an extra depth of flavor, char your corn in a hot skillet before mixing it with the other ingredients. You can swap the chili powder for smoked paprika if you prefer a milder, smokier profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://itisrecipes.com/mexican-street-corn-casserole-2/