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!
MEXICAN STREET CORN
- 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
- 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)
This looks so deeelish! Do you think it could be made in a cast iron skillet?
It would be nice if you could put “cooked” corn cobs on your ingredients list, so we are sure to have them pre-cooked. I thought it called for raw kernels that would cook in the oven. Glad I read the questions & comments, and had time to pre-cook the kernels. Thanks!
No need to precook corn! I’ve read several recipes for this dish and none of them say to do so. I used fresh corn and it came out perfect!
Do you cover the dish ?
Can this be made ahead of time?
Yes, absolutely! Just reheat when ready to serve
Looks delicious! I can’t wait to make this!
So good! Couldn’t find cotija cheese so I subbed queso fresco instead. Will make again & again.
My daughter in law is Mexican n the first time I went to Los Cruces she introduced it to me n I loved it. I now make it at home with canned whole kernel corn n I can make a meal out of it for myself. I plan on making it for our Labor Day week long campout
Approximately how many cups do 7 ears of corn yield?
I did a quick calculation and it seems that it would be 5.25 C of corn. Does everyone else agree?
We gave the corn a good burn on the grill. Otherwise stuck to the recipe. Excellent! Authentic street corn taste.
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!
Fantastic! Glad everyone loved it 🙂
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!
Did anyone use frozen corn for this recipe?
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
Cook it first.
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!