This Mexican Street Corn Casserole is AMAZING! It’s so easy to make and will be a hit at dinner or at a get-together.
Mexican Street Corn Casserole
Mexican Street Corn is a dish that has really taken off in popularity here in the United States in the past couple of years. It’s a delicious dish with simple and fresh ingredients. I recently thought that those flavors would work really well in my corn pudding recipe and thus, Mexican Street Corn Casserole was born.
Even though I call this recipe a casserole, it’s somewhere between a casserole and a cornbread. The name aside, it’s a delicious recipe that is simple to make and will jazz up any meal!
All About the Ingredients
These ingredients are things you probably have in your pantry already. There are one or two “special” items that you may not have but they are all easy to find at your local grocery store!
Creamed Corn: despite the name creamed corn doesn’t actually have cream in it. The creamed part comes from mashed corn pulp. So it’s extra corny corn.
Southwest Style Corn: Southwest-style corn has some bell pepper in it to give it some southwest-style flair! If you can’t find this ingredient you can just add some bell peppers yourself. Make sure you chop them up pretty small.
Sour Cream: in Mexican street corn you would typically see mayonnaise added. For this recipe I wanted to use sour cream for the texture and light flavor it would give.
Lime Juice: Lime juice is an ingredient that you typically see added in Elotes and adding it here will help cut the fat in the butter and sour cream. You can always add more for the topping if you think it needs more zing.
Jiffy Corn Muffin mix: Listen, the best corn muffin mix is Jiffy. They have been around forever and know what they are doing.
Eggs: just like in most of these baked recipes, eggs act as the binder and hold everything together. They also have a little bit of leavening in them which will help the corn muffin mix rise a little.
Chili Powder: Chili powder is another Mexican street corn ingredient. Don’t worry its not hot! It adds a little color and a little flavor interest.
Tajin: Tajin is a spice blend, made out of chilies, lime, and salt.
For the Topping
Cotija Cheese: This is another Mexican street corn ingredient. It’s a crumbly white cheese that is similar to parmesan. It has a fairly intense smell but works well with these ingredients.
We are using it in the dish and as a topping! If you can’t find this cheese, parmesan would work well. If you want something with some cheese pulls I would suggest using a mozzarella.
Cilantro: Cilantro is a classic Mexican street corn ingredient. Chop it up really small and sprinkle it on top for some flavor interest. Or leave it off if you don’t like it!
Jalapẽno: This is mostly for color, but I thought that the spiciness of the pepper would help cut through the fat and sweet corn flavor!
How to Make Mexican Street Corn Casserole
- Prepare your cotija cheese. If you were able to find cotija cheese you should take some time to prepare it first. Cotija cheese crumbles really easily so I would just crumble it up into small pieces.
- Add Corn and Creamed Corn to bow – A lot of the steps for this recipe are just opening things and adding them to the bowl to be mixed.
- Add your sour cream and lime juice. You can add more lime juice if you want some extra zing, and you can add the zest of the limes as well!
4. Add your Jiffy Corn muffin mix and your melted butter. The butter can just be melted in the microwave. Nothing fancy is needed here!
5. Add the Chili powder and Tajin. For these spices, you can truly measure with your heart. I would say that a teaspoon is the right amount but if you want to add more you can!
6. Add your eggs and queso fresco. Just dump them in!
7. Mix it up!
8. Pour into an oven-safe dish
9. Bake for 30-40 minutes
10. Remove and cool
11. Eat!
Watch me Make Mexican Street Corn Casserole
You can see me make this recipe on YouTube! I will also show the video here. We have lots of great videos on our YouTube channel if you want to check it out! It’s our same name Loaves and Dishes. I hope that you love this recipe just as much as I do!
Other Recipes like this one!
Some other recipes you might be interested in!
Mexican Cornbread Muffins! These muffins are delicious and perfect for a bite on the go.
This Southern Scalloped Corn is amazing and perfect for a get-together!
Mexican Street Corn Casserole
Ingredients
- 1 Can Creamed Corn Not Drained
- 1 Can Southwest Corn drained
- 1 cup Sour Cream
- 2 tbs Lime Juice
- 1 box Jiffy Corn Muffin Mix
- ½ cup Butter Melted
- 1 tsp Chili Powder
- 1 tsp Tajin
- 2 Eggs
- ½ cup Cotija Cheese
For the Topping
- 1/2 cup Cotija Cheese
- 2-3 tbs Cilantro chopped
- 1 Jalapẽno sliced
Instructions
- Pre heat oven to 350 degrees
- In a bowl, mix creamed corn, southwest corn, sour cream, lime juice, corn muffin mix, melted butter, chili powder, tajin, eggs, and queso fresco.
- Pour into a prepared baking dish.
- Bake for 30-40 minutes, until center is set.
- Remove from the oven and allow to cool
- Add toppings and serve.
Notes
- If you can’t find Cotija Cheese, parmesan will work in a pinch.
- If you can’t find the Southwest-style canned corn, just add some finely chopped bell peppers to the mix.
- Make sure that you DO NOT drain the creamed corn. The extra liquid in the can is what makes it creamed corn.
- DO drain the Southwest Style corn!
