Go Back
–+ servings
Mexican Street Corn Casserole on a plate with a fork
Print Recipe

Mexican Street Corn Casserole

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. 
Prep Time10 minutes
Cook Time40 minutes
Course: american
Servings: 8
Calories: 226kcal
Author: Wendi Spraker
Cost: 35

Equipment

  • 1 bowl
  • 1 oven safe baking dish
  • 1 spatula

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 teaspoon Chili Powder
  • 1 teaspoon Tajin
  • 2 Eggs
  • ½ cup Cotija Cheese

For the Topping

  • ½ 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.

Video

Notes

  1. If you can't find Cotija Cheese, parmesan will work in a pinch.  
  2. If you can't find the Southwest-style canned corn, just add some finely chopped bell peppers to the mix. 
  3. Make sure that you DO NOT drain the creamed corn.  The extra liquid in the can is what makes it creamed corn. 
  4. DO drain the Southwest Style corn! 

Nutrition

Calories: 226kcal | Carbohydrates: 3g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 334mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 0.4mg