Mexican Street Corn Casserole

Mexican Street Corn Casserole – all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe – this doesn’t last long!

Mexican Street Corn Casserole - all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe - this doesn't last long!

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I am in love with this Mexican Street Corn Casserole. It has all the flavors of Mexican street corn but requires no flossing after eating! That’s a win in my book!!

Mexican Street Corn Casserole - all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe - this doesn't last long!

Have you ever had Mexican Street Corn? It is corn on the cob slathered with mayonnaise and covered in cheese. Sounds amazing, right? I had some summer corn in the freezer, so I decided to whip up a quick Mexican Street Corn Casserole when we grilled out last week. OMG! SO good! It is hard to beat baked corn and cheese.

Mexican Street Corn Casserole - all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe - this doesn't last long!

This corn casserole only takes a few minutes to make. You can even mix this up ahead of time and refrigerate overnight. Perfect for a quick weeknight side dish or even the upcoming holidays! If you are serving this to a crowd, you might want to double the recipe. It doesn’t last long!

Mexican Street Corn Casserole - all the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe - this doesn't last long!

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scooping mexican street corn casserole from a baking dish

Mexican Street Corn Casserole

Yield: 6 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Mexican Street Corn Casserole – ll the flavors of Mexican street corn but requires no flossing after eating! Corn, mayonnaise, sour cream, lime, parmesan, pepper jack, chili powder and feta. Can make ahead of time and refrigerate until ready to make. Great for potlucks, cookouts and the holidays! You might want to double the recipe – this doesn’t last long!

Ingredients:

  • cups corn, approximately 7 ears of corn
  • ¼ cup mayonnaise
  • ¾ cup sour cream
  • juice of 1 lime
  • 1 tsp chili powder
  • ¾ cup grated parmesan cheese
  • 1 cup pepper jack cheese
  • ¼ cup crumbled feta

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
  • In a large bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, parmesan cheese and pepper jack cheese.
  • Pour corn mixture into prepared pan.
  • Bake uncovered for 30 to 40 minutes. Remove from oven and sprinkle with feta cheese.

Steph

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Comments

  1. I know you posted this a long time ago but wondering if you can tell me if you pre-cook the ears of corn first? Thanks in advance if you see this and answer 🙂

  2. Have you tried this grilling the corn first? I love the roasted flavor and slight char of Mexican street corn… Would like to try, but maybe you already have and have some tips?

  3. Wow, yesterday I made this with a bit of poblano peppers, fantastic! Then today I used the leftovers for the insides of enchiladas, then covered with a chili con carne I make….YUM!!! Oh my!

    1. Bobby, great idea. I just bought a bucket of Poblanos at the Farmer's Market yesterday. Believe I will take this recipe and stuff the Poblanos and top with Breakfast Chili. Can't wait to see how good they are. The peppers I just got are huge so I may have to increase the recipe a little.

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