Description
A delicious and creamy Mexican street corn casserole that captures all the flavors of traditional elote in a comforting baked dish.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup cotija cheese, crumbled
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese for topping
- Lime wedges for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the corn, sour cream, mayonnaise, cotija cheese, red onion, cilantro, garlic, chili powder, smoked paprika, salt, and pepper. Mix until well combined.
- Transfer the corn mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the shredded cheddar cheese on top of the corn mixture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with lime wedges on the side for squeezing over the top.
Notes
- Feel free to add diced jalapeños for extra heat.
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- For a smoky flavor, you can grill the corn before adding it to the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 7
- Cholesterol: 25
Keywords: mexican street corn casserole, elote casserole, corn casserole recipe, mexican side dish, creamy corn casserole