Print

Creamy Elote-Style Street Corn Casserole

creamy elote-style street corn casserole - featured image
Print Recipe

A creamy, tangy, and spicy baked casserole inspired by Mexican street corn, perfect for crowd-pleasing gatherings and potlucks.

Ingredients

Scale
  • 6 cups fresh corn kernels (about 6 ears of corn, shucked and cut off the cob)
  • 1 cup mayonnaise
  • 1/2 cup sour cream (Greek yogurt can be used as a lighter substitute)
  • 1 cup Cotija cheese, crumbled (Los Cabos brand recommended)
  • 1 cup sharp cheddar cheese, shredded
  • 1 small jalapeño, finely diced (seeds removed for less heat)
  • Juice of 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the corn kernels from the cobs by holding each ear upright in a large bowl and slicing downward with a sharp knife to catch kernels and juice.
  3. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth.
  4. Add the fresh corn kernels and diced jalapeño to the creamy mixture. Fold gently with a spatula to coat the corn without mashing it.
  5. Stir in the crumbled Cotija and shredded cheddar cheese, reserving a small handful of cheese for topping.
  6. Transfer the mixture to a greased 9×13 inch baking dish and spread evenly. Sprinkle the reserved cheese on top.
  7. Bake uncovered for 25-30 minutes until the top is bubbling and lightly browned. Optionally broil for 2 minutes if needed for browning, watching carefully.
  8. Remove from oven and let cool for 5 minutes to set.
  9. Sprinkle fresh chopped cilantro on top just before serving.

Notes

Use fresh corn when possible for best texture; frozen corn should be thawed and drained well. Gently fold ingredients to avoid mashing corn. Adjust spice level by removing jalapeño seeds or adding more peppers. If casserole is too dry, add a splash of cream or extra mayo next time. Over-salting can be balanced with additional sour cream. Leftovers keep well refrigerated for up to 3 days and reheat gently with a splash of cream or sour cream to maintain creaminess.

Nutrition

Keywords: elote, street corn, casserole, creamy corn casserole, Mexican street corn, crowd pleaser, potluck recipe

Find it online: https://bitefuljoy.com/creamy-elote-style-street-corn-casserole-recipe-easy-crowd-pleaser/