Easy Mexican Corn Casserole with Cotija Cheese

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.

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Mexican corn salad in a bowl with lime wedges, also known as Mexican corn casserole.

7 servings

Ingredients

▢ 6 Cups (924 g) corn fresh or frozen
▢ 1 Cup (224 g) mayo
▢ 2 teaspoons (2 teaspoons) chipotle pepper ground
▢ Salt and pepper to taste
▢ 1 (1) bunch green onions chopped - reserve some for garnish
▢ ½ Cup (75 g) cotija cheese
▢ Lime wedges for garnish
▢ Hot sauce if desired your choice, for garnish

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Instructions

Preheat oven to 350 degrees
In a large bowl mix together corn, mayo, chipotle pepper, salt & pepper, and green onions until well combined
6 Cups (924 g) corn, 1 Cup (224 g) mayo, 2 teaspoons chipotle pepper, Salt and pepper, 1 bunch green onions
Spoon into 13x9 dish prepared with nonstick spray
Sprinkle cheese on top
½ Cup (75 g) 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 desired
Lime wedges, Hot sauce if desired
Serve immediately and enjoy!

Nutrition

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.

Side Dish

Mexican