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Mexican Street Corn Casserole

Mexican street corn casserole turns classic elote flavors into a creamy chili-lime corn bake with a golden, blistered cheese crust. Cotija and cheddar-style browning plus a tajín finish make every scoop look as good as it tastes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 4 cup corn kernels, fresh or frozen
  • 1 can (15 oz) cream-style corn
creamy base
  • 8 oz cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 0.25 cup Mexican crema
seasonings and aromatics
  • 2 tbsp butter
  • 0.25 cup jalapeño, seeded and diced
  • 3 garlic, minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt and pepper to taste
cheeses and toppings
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup cotija cheese, crumbled
  • 1 Tajin
  • 1 cilantro
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and start the corn
  1. Preheat oven to 375°F and grease a 9x13 baking dish. You want the pan ready so the casserole goes in right after mixing.
  2. Melt butter in a large skillet over medium heat, then add jalapeño and garlic. Cook for 2 minutes, stirring, until fragrant.
  3. Add corn kernels and cook for 3-4 minutes until slightly tender. You should see steam and a lightly softened texture.
Mix and bake
  1. Stir in cream cheese, cream-style corn, sour cream, mayonnaise, Mexican crema, chili powder, smoked paprika, lime juice, salt, and pepper. Cook until the cream cheese is fully melted and the mixture is smooth, with a glossy consistency.
  2. Pour the mixture into the prepared baking dish and spread into an even layer. Make sure the corners are filled for consistent bubbling.
  3. Top with shredded Monterey Jack and then cotija. Sprinkle evenly so the cheese melts into a browned, blistered crust.
  4. Bake for 25-30 minutes at 375°F until bubbling throughout and the cheese topping is golden and blistered. Look for visible bubbling around the edges and a browned top surface.
Finish and serve
  1. Top with a generous dusting of Tajin and fresh cilantro right before serving. Serve with lime wedges so each scoop can be brightened.

Notes

For the creamiest texture, soften the cream cheese so it melts quickly during cooking; if your mixture looks too thick, stir a splash of Mexican crema to loosen. Store leftovers covered in the refrigerator for up to 3 days. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light swap, use reduced-fat cream cheese and a reduced-fat cheese blend while keeping the cotija-style saltiness with a smaller amount.