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–+ servings
The corn casserole in a dish on a wood table
Kate Ramos

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 -12 servings
Course: Side Dishes
Cuisine: Mexican-American
Calories: 443
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 4 quart baking dish).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with extra cotija and serve warm.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 44gProtein: 13gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 12gCholesterol: 101mgSodium: 875mgFiber: 4gSugar: 10g

Notes

  1. 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.
  2. Texture: The casserole should be just set when done—don’t overbake or it can dry out.
  3. 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.
  4. Great for Gatherings: This recipe feeds a crowd and makes a festive side dish for holidays, potlucks, or any meal.

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