Fans of Mexican street corn will swoon for this decadent Mexican corn casserole recipe. Inspired by the bold flavors and bright, tangy notes of traditional Mexican street corn (elote), this casserole is packed with fresh sweet corn, smoky spices, and that irresistible salty finish from cotija cheese.
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This isn’t your average cornbread or corn pudding—there’s so much corn packed into every bite that you’ll need to spoon it out of the baking dish. It’s a great addition to any holiday table, especially if you’re looking for a delicious side dish with a twist on classic flavors.
What I love most about this Mexican street corn casserole recipe is how it transforms simple ingredients into a dish that feels special and celebratory. You’ll find it’s a great way to showcase the best of Mexican food at your next potluck or as a perfect side dish for Thanksgiving. The combination of sweet corn, savory masa harina, and a mix of spices brings out the bright, layered flavors of street corn in casserole form.
Ingredients: Why They Matter
This casserole is all about letting the sweet, juicy flavor of fresh corn shine. Here’s why each ingredient is key:
- Fresh corn: The star of the show. Use fresh kernels if you can (frozen works too in a pinch) for maximum sweetness and texture.
- Masa harina: Adds a subtle, earthy corn flavor and gives the casserole its signature texture—think scoopable, not sliceable.
- Sour cream: Brings tang and moisture, echoing the creamy element in traditional elote. Greek yogurt works as a swap if you need it.
- Cotija cheese: Salty and crumbly, cotija is the classic topping for Mexican street corn. Queso fresco can be swapped in a pinch, but cotija’s sharp flavor is best.
- Jalapeño peppers: For just the right amount of heat. Remove the seeds if you like it milder.
- White onion: Adds a savory backbone and a bit of sweetness once sautéed.
- Butter: For richness and to help sauté the veggies.
- Eggs: Bind everything together and add structure.
- Kosher salt, black pepper, smoked paprika, cumin, baking powder, sugar: These pantry staples highlight the sweet corn, add a little kick, and give the casserole those bold, layered flavors.
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Buy Now → How to Make It (Let Me Show You!)
Let’s get cooking! When testing this recipe, I found that sautéing the corn, onions, and jalapeños before baking is the secret to sweet buttery veggies.
Melt your butter in a large frying pan and toss in the corn (fresh or frozen, no need to thaw), onion, and jalapeños. Season with salt and pepper and cook until the corn releases its liquid and the onions are tender—about 15 minutes. Let the mixture cool to room temperature before moving on.
In a large bowl, whisk together masa harina, sugar, baking powder, smoked paprika, and cumin. In another bowl, combine the sour cream, cotija cheese, and eggs. The mixture a little chunky—don’t worry, that’s exactly what you want.
Pour the egg mixture and sautéed veggies into the dry ingredients and stir until everything is evenly combined. The batter will be thick.
Spread the mixture into a greased 9×13-inch baking dish. Bake uncovered in a 350° oven for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.
Let the casserole cool slightly before serving. Finish with extra cotija crumbled over the top of the casserole and, if you like, a little lime zest or fresh lime juice. Store any leftovers in an airtight container in the fridge for 3–4 days.
This is a great side dish with chicken mole, oyster mushroom carnitas or any holiday spread—a staple that brings the bright, bold flavors of Mexican street corn to your table in a totally new way.
Check the recipe card below for all the details. Enjoy!
Mexican Street Corn Casserole Recipe
Fans of Mexican street corn will swoon for this decadent Mexican corn casserole recipe. Inspired by the bold flavors and bright, tangy notes of traditional Mexican street corn (elote), this casserole is packed with fresh sweet corn, smoky spices, and that irresistible salty finish from cotija cheese.
Ingredients
- 6 cups fresh or frozen corn kernels (about 6 ears fresh)
- 1/2 cup unsalted butter, melted
- 1 large white onion, chopped
- 2-3 jalapeños, diced (seeds removed if you’d like it less spicy)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3/4 cup masa harina
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 1/2 cups Mexican crema (or sour cream)
- 1 cup crumbled cotija cheese, plus more for topping
- 2 large eggs
Instructions
- Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 4 quart baking dish).
- Melt ½ cup (1 stick) butter in a large frying pan over medium heat. Add the 6 cups corn, 1 diced onion and 2-3 diced jalapeños. Season with 2 teaspoons salt and ½ teaspoon pepper. The corn will release some liquid and then start to dry out, when that happens and the onions are tender. It’s ready. About 15 minutes. Set aside to cool slightly.
- In a large bowl, whisk together 3/4 cup masa harina, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cumin.
- In a separate bowl, whisk together 1 1/2 cups crema, 1 cup cotija, and 2 eggs until smooth. Pour egg mixture and corn mixture into the dry ingredients and stir until evenly combined. It will be thick, that's okay.
- Pour the mixture into the prepared dish and bake uncovered for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.
- Top with extra cotija and serve warm.
Notes
- Spice Level: Adjust the heat by using more or less jalapeños or removing the seeds for milder flavor or leaving them in for extra kick.
- Texture: The casserole should be just set when done—don’t overbake or it can dry out.
- Cheese: Cotija adds a salty, crumbly finish. Queso fresco can be used in a pinch, but cotija’s sharp flavor is classic for street corn. You can also substitue a meltier cheese like Oaxaca cheese, mozzarella, or even cheddar for a different texture and flavor.
- Great for Gatherings: This recipe feeds a crowd and makes a festive side dish for holidays, potlucks, or any meal.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 27gSaturated Fat: 15gUnsaturated Fat: 12gCholesterol: 101mgSodium: 875mgCarbohydrates: 44gFiber: 4gSugar: 10gProtein: 13g
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