Mexican Street Corn Casserole Recipe

This vibrant casserole bursts with sweet corn, melted cheeses and a spicy kick from jalapeños and garlic. Tangy lime and fresh cilantro brighten the rich, creamy texture, creating a delightful twist on a classic Mexican street dish. Its blend of zesty spices and comforting flavors makes it a memorable family favorite.

I love cooking this Mexican Street Corn Casserole because it gives you a rich blend of nutrients and flavors in one dish Its made with 6 cups of corn kernels that provide you with good fiber and energy while the cream cheese, sour cream, and mayonnaise add a rich source of calcium and fats for a hearty meal I mix in some Cotija cheese and shredded cheddar to give it that tangy and creamy texture The jalapeño peppers and minced garlic add an extra punch of vitamins and spice while the lime juice, chili powder, and cumin round it all off with a fresh kick I find that these ingredients makes a balanced side dish that can also satisfy as a meal on its own Its a perfect option for easy family meals and casual get-togethers Its my top secret go-to dish when i want true Mexican flavors with a nutritional boost Enjoy this dish knowing every bite counts towards good taste and nourishment

Why I Like this Recipe

I really like this recipe because it combines a ton of cheesy goodness with just the right amount of spice. I love how the cream cheese, sour cream, and mayo blend together into this super creamy base that makes every bite feel rich and satisfying. Also, the mild heat from the jalapeños and chili powder adds a kick that liven up the flavors without overpowering everything, which is perfect for me. Another reason i enjoy making it is because its pretty simple to put together even if i mess up a little here or there, which makes it a go-to dish for family dinners when i dont have a ton of time. Lastly, the bit of tang from the lime juice and the fresh cilantro on top gives it a pop of freshness that balances out all the creaminess.

Ingredients

• Corn kernels: Provide carbs and fiber with a natural, sweet crunch.
• Cream cheese: Adds rich creaminess and smooth texture that binds the dish.
• Sour cream: Gives tangy moisture and mellow flavor to balance its richness.
• Jalapeño peppers: Bring a spicy kick and boost vitamin C levels, they fire up the taste.
• Lime juice: Provides tangy sourness that brightens the creamy flavors throughout.
• Cotija cheese: Offers a salty punch and protein for extra flavor depth.
• Garlic: Lends aromatic zest and slight spice that really enhances taste.
• Cilantro: Fresh herb adding bright, citrus notes and antioxidants for a fresh finish.
• Mayonnaise: Contributes creamy richness and fat that smooths out textures nicely.

Ingredient Quantities

• 6 cups corn kernels (fresh, frozen, or canned, drained)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup Cotija cheese, crumbled
• 1 cup shredded cheddar cheese
• 2 jalapeño peppers, seeded and chopped
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

How to Make this

1. Preheat your oven to 375°F and grease a medium-sized casserole dish.

2. In a big bowl, mix together the cream cheese, sour cream, and mayo until it’s smooth.

3. Stir in the corn kernels, Cotija cheese, cheddar cheese, chopped jalapeños and minced garlic.

4. Add the lime juice, chili powder, cumin, salt and pepper then mix everything real good.

5. Once all the ingredients are combined, pour the mixture into your greased dish and spread it out evenly.

6. Bake in the oven for about 25 minutes until the top is slightly golden and bubbly.

7. Remove the dish from the oven and let it cool for a few minutes.

8. Sprinkle the fresh chopped cilantro evenly over the top.

9. Give the casserole a little stir before serving if you like.

10. Enjoy your delicious Mexican street corn casserole with your family as a fun side dish!

Equipment Needed

1. Oven (preheated to 375°F)
2. Medium-sized casserole dish (to grease and bake the mix)
3. Large mixing bowl (for combining the ingredients)
4. Measuring cups and spoons (to get exact amounts of spices and liquids)
5. Spatula or large spoon (to stir and mix all the ingredients properly)
6. Knife (for chopping jalapeños, garlic, and cilantro)
7. Cutting board (for prepping the veggies)

FAQ

Mexican Street Corn Casserole Recipe Substitutions and Variations

• If you dont have cream cheese, try mascarpone or even full-fat plain Greek yogurt, its tangy and creamy enough for this dish.
• If sour cream is missing, plain Greek yogurt works just as well and adds that nice bit of tang.
• If you dont have mayo, you can add a little extra sour cream or mix in some olive oil with a splash of water to keep the creaminess.
• If Cotija cheese is hard to find, feta cheese or queso fresco both offer a similar salty flavor that works great here.
• If your shredded cheddar runs out, Monterey Jack is a good match for melting and flavor in the casserole.

Pro Tips

1. Make sure your cream cheese is super soft before mixing everything together; if it’s too cold it might form clumps making your casserole lumpy.

2. Drain your corn really well if you’re using canned or frozen kernels. Extra water can make the dish turn out kinda watery.

3. Try lightly toasting your dry spices in a pan for a minute before mixing them in. It helps bring out their flavor and gives your dish an extra kick.

4. If you want it spicier, leave a few jalapeño seeds in or add a touch more chili powder, but don’t overdo it because too much heat might mask the other tasty flavors.