A flavorful classic Mexican side dish laced with chili powder and Queso Fresco. A 5 minute dish for all your occasions. It is rich and creamy in taste with the hint of some extra bright flavors of Mexican street which will make your heart go dance.This Mexican corn dish is a treat for everyone around you. It is traditionally served with crumbled cheese and has a smooth layer of mayonnaise with roasted ear.
What is Mexican Street Corn?
It is also known as Elote, a very popular street food found in Mexico. Elote means “Corn Cob”.
This is a super simple recipe and can be done literally in 5 minutes with no mess. This casserole is a fabulous side dish to cherish on Saturdays with Wine. Fun way to have street food from Mexico at home.
Mexican Street Corn Casserole Recipe:
Ingredients:
- Frozen corn, thawed
- Spices
- Queso fresco, grated or crumbled
- 1/2 cup salted butter
- 1 can whole kernel corn, drained 15 ounces
- 1 can cream corn 14.75 ounces
- 1 box Jiffy corn muffin mix 8.5 ounces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Cotija cheese
- 1/2 teaspoon ancho chili powder (or more to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
For Garnish
- Fresh Cilantro, chopped
- Lime juice
Recipe:
- In a large pot, fill with water about halfway up.
- Bring water to a boil and add in the corn.
- Allow the corn to cook for about 3-4 minutes, this is basically just to thaw it out.
- Drain water and keep the pot over low heat.
- Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise.
- Once mixed thoroughly, pour corn mixture into a casserole dish.
- Cut up butter into a few small pieces and place on top of corn.
- Place the casserole dish in a preheated oven, 400, and allow to cook until butter is completely melted (about 8-10 minutes).
- Remove the dish from the oven and stir the mixture to incorporate butter thoroughly.
- Add in the cilantro and cheese. Serve and enjoy!
Things to Keep in Mind While Making
- Use fresh corn or frozen corn instead of canned ones
- When frozen it’ll bake longer, around 40-45 minutes.
- You can even add some lime zest as well if you want a strong lime flavor.
- Char the corn on a grill or oven before mixing them into the casserole
- For an extra crunch, top it with a layer of crushed tortilla chips or panko breadcrumbs mixed with butter before baking.
- Keep it warm when serving for a gathering in a slow cooker or chafing dish.
Nutrition
Calories: 395 kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 665mg | Potassium: 206mg | Fiber: 3g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 106 mg | Iron: 1.1mg
What To Serve With Corn Casserole
- Beef Chili or Chili Mac.
- Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders.
- Hamburger Steak, Cube Steak, or Salisbury Steak.
- Serve it with nachos or tortillas to make it easy to scoop the creamy casserole.
- Serve it with classic Mexican dishes like ground beef soft tacos, sheet pan fajitas, and green chili enchiladas.
- Serve it for a cookout. It goes well with grilled steak and chicken, hotdogs, and hamburgers!
How to Store this Mexican Street Corn Casserole Recipe
To store leftover street corn casserole, allow it to first come to room temperature. Once it has cooled completely, place it in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
FAQs
- Can I use canned or freezer corn instead of fresh corn?
Yes, you can use canned or frozen corn for an easy prep.
- Can I freeze Mexican street corn casserole?
Yes, you can freeze this dish for up to 2-3 months when stored in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
- How spicy is Mexican street corn casserole?
I used jalapenos, chipotle peppers, and chili powder so it has a good amount of spice. You can definitely adjust the spice level according to your preference. Make it milder by omitting the jalapenos and chili powder, or add more to make it spicier.
- Why is my corn casserole runny?
If you made a corn casserole with frozen corn or undrained canned corn, you should have thawed the corn first. Skipping this step will result in a watery casserole.
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