Mexican Street Corn Casserole

November 21, 2016
Food,Recipes

Ah, Mexican street corn. This Mexican street snack is one of my favorites. Yes, it’s slathered with mayonnaise and covered in cheese, but if there’s any time to take life’s indulgences to the extreme, it’s now– thank YOU, Thanksgiving! I’ve taken the traditional Mexican street corn cob and turned it into a casserole that is entirely appropriate for your holiday table. It has the same flavors of Mexican street corn but with the perks of being in a casserole form, i.e., easier to face-shovel and no floss required!

Elote Casserole | HonestlyYUM (honestlyyum.com)

Elote Casserole | HonestlyYUM (honestlyyum.com)

Elote Casserole | HonestlyYUM (honestlyyum.com)

MEXICAN STREET CORN

Ingredients:

  • 7 ears of corn
  • 1/4 cup of mayonnaise
  • 1/2 cup of sour cream
  • 1 cup of grated jack cheese
  • 1 cup of grated Parmigiano-Reggiano cheese
  • 1 knob of butter for greasing
  • 1 egg
  • a handful of chopped cilantro
  • wedges of limes
  • a handful of crumbled cotija cheese
  • a few pinches of Tajin, or similar Mexican chile pepper seasoning

Directions:

  • Preheat the oven to 350 degrees.
  • Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Cut the corn off the cob and add corn to the mayo mixture. Stir to combine.
  • Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 35-40 minutes.
  • To serve sprinkle cotija, cilantro and a few pinches of Tajin over the casserole.

(images by HonestlyYUM)

Conversation

I will use frozen corn and imagine the limes are used when serving as they are on the ingredients list but not mentioned in the directions.

Limes would be used to sprinkle on the casserole when you take it out of the oven to freshen the casserole.

This was amazing. And a huge hit at our family Christmas dinner. I subbed fresh corn for 2 cans of corn plus one bag frozen corn and it turned out perfect!!! Added extra red pepper! So good!

Great recipe, subbed Mexican cream for sour cream, Chihuahua cheese for the Jack and queso fresco for corona and added chopped pickled jalapenos – it was a party pleaser!

Hi I was wondering if I cook the corn before cutting it off the cob or just do it raw and it will cook while in the oven? If u can please let me know asap that would be great thanks

The first time I saw Mexican street corn, I was very skeptical, but it totally blew my mind. This is a fantastic idea. Hopefully I can find all the ingredients here in Scotland.

Mmmm, that looks so delicious! Who cares about calories, right 😉 Why be thinner when you can have more dinner!

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