Description
This Mexican Street Corn Casserole is a creamy, cheesy twist on the beloved elote street food. Combining fresh corn with a tangy blend of mayonnaise, sour cream, lime juice, and chili powder, then baked to perfection with parmesan and pepper jack cheeses, this casserole is topped with crumbled feta for a delightful finish. Perfect as a flavorful side dish for any Mexican-inspired meal or summer barbecue.
Ingredients
Scale
Corn Mixture
- 5¼ cups corn (approximately 7 ears of corn)
- ¼ cup mayonnaise
- ¾ cup sour cream
- Juice of 1 lime
- 1 tsp chili powder
- ¾ cup grated parmesan cheese
- 1 cup shredded pepper jack cheese
Topping
- ¼ cup crumbled feta cheese
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×9-inch baking pan with cooking spray to prevent sticking.
- Mix ingredients: In a large bowl, thoroughly combine the corn, mayonnaise, sour cream, lime juice, chili powder, parmesan cheese, and pepper jack cheese until evenly mixed.
- Transfer to pan: Pour the corn and cheese mixture into the prepared baking pan, spreading it out evenly.
- Bake the casserole: Bake the mixture uncovered in the preheated oven for 30 to 40 minutes, or until the casserole is heated through and bubbly.
- Add feta topping: Remove the casserole from the oven and immediately sprinkle the crumbled feta cheese evenly over the top before serving.
Notes
- Use fresh corn if possible for the best flavor, but frozen or canned corn can be used in a pinch.
- Adjust chili powder according to your spice preference.
- For a vegetarian option, ensure cheese is made with microbial rennet.
- Let the casserole rest for 5 minutes after baking for easier serving.
- This dish pairs well with grilled meats or as part of a Mexican-themed dinner.
