Mexican Corn Casserole is creamy, cheesy, and bursting with bold flavors!
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This easy dish comes together quickly and makes a great side or even a light main meal. It’s perfect for busy weeknights, family gatherings, or whenever you’re craving comfort food with a little spice.
Whether you serve it alongside carne asada street tacos or enjoy it on its own, this casserole will have everyone asking for seconds!
Table of Contents
🌽 Ingredients For Mexican Corn Casserole
- corn (or about 1 ½ cups of kernels)
- mozzarella sticks, finely grated (or shredded mozzarella cheese)
- heavy cream
- sour cream (or mayonnaise or yogurt)
- hot sauce (your favorite)
- butter (for greasing pan)
- Salt, to taste
- Fresh jalapeño slices (optional)
Optional Add-Ins
- Chopped veggies like bell peppers or zucchini
- Shredded leftover chicken or turkey
- Fresh herbs such as cilantro, parsely, or green onions
👩🏼🍳 Step-by-Step Instructions
- Cook the Corn:
Boil the corn until tender. You can use a steamer, microwave, or simply simmer in a saucepan. Once cooked, drain and let it cool slightly. - Cut the Kernels:
Stand the corn cob upright on a cutting board and carefully cut off the kernels using a sharp knife. Transfer the kernels to a mixing bowl. - Preheat the Oven:
Set your oven to 350°F and let it preheat while you prepare the casserole. - Mix Ingredients:
Grate the mozzarella sticks finely, saving about 2 tablespoons for the topping. Add the remaining cheese to the bowl with the corn. Stir in the sour cream, heavy cream, hot sauce, and a pinch of salt. Mix everything until smooth and creamy. - Assemble the Casserole:
Grease your baking dish with butter to prevent sticking. Spread the corn mixture evenly into the dish and smooth the top. Sprinkle the reserved cheese on top. - Bake:
Bake the casserole for about 15 minutes, or until the top is golden and bubbly. - Garnish and Serve:
Serve hot, garnished with fresh jalapeño slices as a dip or side dish.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Simply thaw it and drain any excess liquid before using.
If you don’t have hot sauce, you can use sriracha or even finely diced chipotle sauce for a smoky kick.
Absolutely! Prepare it up to 3 days ahead and store it in the fridge. It also freezes well for up to 2 months. Reheat before serving.
The heat depends on the hot sauce and jalapeños. You can easily adjust or skip them for a milder version. Or use a can of diced green chiles to reduce the heat. To make it spicier, use add 1 jalapeno to the mixture and bake according to recipe.
More Mexican Corn Dishes You’ll Love:
- Elote en Vaso (Mexican Corn in a Cup)
- Hot Honey Corn
- Mexican Street Corn
- Black Bean and Corn Dip
- Sopa de Elote (corn soup)
- Pan de Elote (corn cake)
- Tamales de Elote (corn tamales)
This Mexican Corn Casserole is cheesy, creamy, and so easy to customize. It’s a dish you’ll want to make again and again. Try it with your favorite toppings or mix-ins for your own delicious twist!
😋 Hungry for More
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.
Mexican Corn Casserole
Ingredients
- 2 ears fresh corn (or 1.5 cups of kernels)
- 4 oz mozzarella sticks (or shredded mozzarella)
- 2 tablespoon heavy cream
- 1½ tablespoon sour cream (substitute with mayonnaise or greek yogurt)
- 1 tablespoon hot sauce (your choice)
- 1 teaspoon butter
- Salt to taste
- 1 Fresh jalapeno sliced (optional)
Instructions
- Cover corn with water.
- Boil the corn until tender, about 5 minutes in the pot. Drain and cool.
- Cut off the kernels with a sharp knife, placing the cob vertically on a cutting board. Add the kernels to a bowl.
- Preheat the oven to 350°F.
- Finely grate the cheese. Set aside 2 tablespoons for topping, add the rest to the bowl with the corn.
- Add sour cream, heavy cream, hot sauce, and a little salt. Mix thoroughly until smooth.
- Grease the baking dishes with butter.
- Divide the corn mixture among the cast iron skillets, smoothing the tops.
- Sprinkle with the remaining cheese and bake for 15 minutes or until golden brown.
- Serve the casserole with jalapeno slices and chips.
Notes
- Add finely chopped vegetables for a lighter, healthier option.
- Leftover chicken or turkey turns the casserole into a complete meal.
- Try adding fresh herbs – cilantro, parsley or green onions.
- No hot sauce? Use finely diced chipotle peppers or for a milder kick, use a small can of diced green chiles.
Leave a Reply