Mexican corn casserole has all your favorite flavors of Mexican street corn. Scoop it up with chips and serve it warm, fresh out of the oven.
While this recipe is a favorite for when I want to serve a warm corn casserole my kids want me to make Mexican corn dip when it is Taco Tuesday. In fact, I will be taking sous vide flank steak fajitas to my mom's house next week for her birthday and my sister is bringing the corn dip!
Here is why this recipe is amazing:
- This street corn casserole recipe is full of your favorite Mexican flavors, corn, chipotle pepper, Cotija cheese, and just a hint of lime and hot sauce.
- Perfect for taking to a summer party, fiesta or Cinco de Mayo celebration.
Ingredients needed to make Mexican corn casserole:
- corn - fresh or frozen. Learn how to freeze corn so you can have sweet corn flavor any time you want it.
- mayo - I use full-fat mayo
- chipotle pepper - ground
- green onions- chopped, divided. Reserving some for garnish
- Salt & pepper to taste
- Cotija cheese - see notes below for substitutions
- Lime wedges- for garnish
- Hot sauce if desired, your choice, for garnish
How to make Mexican corn casserole
- Preheat oven to 350 degrees.
- In a large bowl, mix together corn, mayo, chipotle pepper, green onions salt & pepper until well combined.
- Spoon into 13x9 dish sprayed with nonstick spray
- Sprinkle cheese over the casserole. Cover with foil.
- Bake covered for 20 minutes, then remove the foil and bake uncovered for another 20 minutes.
- Garnish with reserved green onion, squeeze on lime juice, and add hot sauce if desired.
- Serve immediately and enjoy!
Frequently asked questions, answers and tips:
Is there a substitute for cotija cheese in this recipe?
There sure is! Feta, Parmesan or Romano would be good substitutes. In fact, parmesan was used in the photographs because I was out of cotija when I was making this for the blog post.
🇲🇽 More Mexican Inspired Recipes
- Stuffed Taco Shells Recipe - all the delicious flavors of the tacos you love stuffed in a pasta shell.
- Sour Cream Chicken Enchiladas Recipe - my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas
- Crockpot Mexican Corn Soup - ayers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth.
- Chili Verde - seared chunks of pork butt simmered in tomatillo salsa and broth until fall apart fork tender
- Mexican Corn Casserole - Perfect for taking to a summer party, fiesta or Cinco de Mayo celebration.
- Keto Margarita - the skinny margarita recipe you need to make when you are looking for a low carb margarita for hot summer days.
Mexican corn casserole recipe
Mexican corn casserole has all your favorite flavors of Mexican street corn. Scoop it up with chips and serve it warm, fresh out of the oven.
Ingredients
- 6 cups corn fresh or frozen
- 1 cup mayo
- 2 teaspoons chipotle pepper ground
- Salt & pepper to taste
- 1 bunch green onions chopped - reserve some for garnish
- ½ cup cotija cheese
- Lime wedges for garnish
- Hot sauce if desired your choice, for garnish
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix together corn, mayo, chipotle pepper, salt & pepper, and green onions until well combined6 cups corn, 1 cup mayo, 2 teaspoons chipotle pepper, Salt & pepper to taste, 1 bunch green onions
- Spoon into 13x9 dish prepared with nonstick spray
- Sprinkle cheese on top½ cup cotija cheese
- Bake covered for 20 minutes, then uncovered for another 20 minutes
- Sprinkle on the reserved green onion, squeeze on lime juice, and add hot sauce if desiredLime wedges, Hot sauce if desired
- Serve immediately and enjoy!
Notes
Is there a substitute for cotija cheese in this recipe?
There sure is! Feta, Parmesan or Romano would be good substitutes. In fact, parmesan was used in the photographs because I was out of cotija when I was making this for the blog post.
Nutrition
Serving: 1gCalories: 378kcalCarbohydrates: 29gProtein: 7gFat: 28gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 326mgPotassium: 306mgFiber: 4gSugar: 8gVitamin A: 430IUVitamin C: 8mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!
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