Mexican Street Corn Casserole with Creamy Cotija

Name: Mexican Street Corn Casserole with Creamy Cotija
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 ears of corn (husked and kernels removed); 1 cup sour cream; 1 cup mayonnaise; 225 grams cream cheese (softened); 1 cup cotija cheese (crumbled); 2 tablespoons lime juice (freshly squeezed); 1 teaspoon chilli powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 jalapeño (diced, optional); 1/4 cup chopped cilantro; 1 cup panko breadcrumbs; 1/2 cup cotija cheese (crumbled); 2 tablespoons butter (melted)

65 min 8 servings Medium

All Recipes

Mexican Street Corn Casserole with Creamy Cotija

A delicious baked elote casserole featuring cream cheese and cotija under a golden crumb topping, perfect for potlucks.

Prep

20 min

Cook

35 min

Total

65 min

Servings

Difficulty

Medium

Mexican Street Corn Casserole, or Elote Casserole, is a delightful twist on the classic street food known as elote. This dish combines all the flavours of Mexican street corn into a creamy, indulgent casserole that's perfect for gatherings. The sweetness of the corn, the tanginess of cotija cheese, and the mild heat from spices come together beautifully. This casserole is ideal for potlucks or family dinners, as it can hold its heat well, allowing you to enjoy it warm even after some time out of the oven. The addition of cream cheese gives it a rich, smooth texture, while the crumb topping adds a satisfying crunch. Whether you're familiar with traditional elote or discovering it for the first time, this casserole makes it easy to enjoy these beloved flavours in a new format.

Ingredients

Servings

Casserole

Crumb Topping

Instructions

Preheat Oven

Preheat your oven to 175°C (350°F).

Pro tip: Ensure the oven is fully preheated for even cooking.

Prepare the Corn

In a large bowl, combine corn kernels, sour cream, mayonnaise, cream cheese, cotija cheese, lime juice, chilli powder, garlic powder, smoked paprika, and jalapeño if using. Mix until well combined.

Pro tip: Use a spatula to fold the ingredients gently.

Season and Mix

Add cilantro to the mixture and stir to incorporate. Season with salt and pepper to taste.

Pro tip: Adjust seasoning based on your preference for spice and salt.

Assemble Casserole

Transfer the corn mixture into a greased 23x33 cm (9x13 inch) baking dish, spreading evenly.

Pro tip: Use a spatula to smooth the top for even baking.

Prepare Topping

In a small bowl, mix panko breadcrumbs, cotija cheese, and melted butter until the crumbs are evenly coated.

Pro tip: Ensure the butter is melted but not hot to prevent clumping.

Add Topping

Sprinkle the crumb topping evenly over the corn mixture in the baking dish.

Pro tip: Gently pat the topping to adhere it to the casserole.

Bake

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling.

Pro tip: Check for even browning halfway through baking.

Rest and Serve

Allow the casserole to rest for 10 minutes before serving to let the flavours meld and the casserole set.

Pro tip: Resting also makes it easier to cut and serve.

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Tips & Tricks

<ul><li>Use fresh corn for the best flavour; frozen can be a substitute.</li><li>Allow the casserole to rest before serving to enhance flavour melding.</li><li>Adjust spice levels by varying the amount of chilli powder.</li></ul>

Serving Suggestions

Serve this Mexican Street Corn Casserole alongside grilled meats or as part of a Mexican-themed meal. It pairs well with a light salad or a refreshing salsa. You can prepare the casserole ahead of time and bake it just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven at 175°C (350°F) until warmed through.