Mexican Street Corn Casserole Recipe

Name: Mexican Street Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ears corn; 1/4 cup mayonnaise; 1/2 cup sour cream; 1 cup monterey jack cheese, grated; 1 cup parmigiano-reggiano cheese, grated; 1 tablespoon butter, for greasing casserole dish; 1 egg; 1/2 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 cup Cotija cheese, crumbled; 1 teaspoon chili powder seasoning, Tajin is preferred

Servings: persons

7 ears corn
1/4 cup mayonnaise
1/2 cup sour cream
1 cup monterey jack cheese, grated
1 cup parmigiano-reggiano cheese, grated
1 tablespoon butter, for greasing casserole dish
1 egg
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges
1 cup Cotija cheese, crumbled
1 teaspoon chili powder seasoning, Tajin is preferred

1
Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
2
Preheat the oven to 350 degrees.
3
Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
4
Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
5
Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
6
Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 ears corn, 1/4 cup mayonnaise, 1/2 cup sour cream, 1 cup monterey jack cheese, grated, and more.

Yes, Mexican Street Corn Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Street Corn Casserole

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