Mexican Street Corn Casserole

Mexican Street Corn Casserole by

Kaitlyn Baker


Serves: 5-6


  • 24 oz. frozen corn, thawed
  • ¼ cup mayonnaise
  • 1⁄3 cup sour cream
  • 1 tbsp. lime juice
  • 1 tsp. chili powder
  • ½ tsp. garlic salt
  • ½ cup chopped tri-colored peppers* (optional)
  • 4 oz. crumbled queso fresco or cojita cheese
  • 2 tbsp. Chopped cilantro, for garnish
  • pinch of cayenne pepper
  • salt and pepper, to taste


  1. Preheat the oven to 350°F. Lightly grease a 2-3 quart casserole dish.
  2. In a large bowl, mix together corn, peppers, mayonnaise, sour cream, and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
  3. Bake for 30-35 minutes. Before serving, sprinkle with remaining cheese and chopped cilantro.

This recipe is very versatile and can be garnished with many different options like jalapeños, green onions, tri-colored peppers, black beans, and many different types of cheeses.

*You can find pre-cut peppers and onions at your local Ingles. It really speeds up any recipe and makes things so much easier in the kitchen!