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Mexican Street Corn Casserole

Mexican Street Corn Casserole

This Mexican Street Corn Casserole combines sweet corn and creamy cheeses for a delightful dish that impresses, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 ears Fresh corn or 3 cups (thawed)
  • 8 oz. Cream cheese softened
  • 1 cup Shredded cheddar cheese
  • 1 cup Shredded Monterey Jack cheese
  • 1/2 cup Mayonnaise
  • 2 tbsp. Fresh lime juice
  • 1 tsp. Chili powder
  • Salt and pepper to taste
For the Topping
  • 1/2 cup Cotija cheese crumbled
  • 1/4 cup Cilantro chopped

Equipment

  • Baking dish
  • Mixing bowl
  • spatula
  • Oven

Method
 

How to Make Mexican Street Corn Casserole
  1. Preheat your oven to 350°F (175°C) and spray a large baking dish with nonstick spray.
  2. Cut the kernels off the fresh corn cobs or drain the thawed frozen corn and place in a mixing bowl.
  3. Add cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, lime juice, chili powder, salt, and pepper. Stir until well combined.
  4. Pour the mixture into the greased baking dish and smooth the top evenly.
  5. Sprinkle reserved shredded cheese over the top.
  6. Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.
  7. Remove from the oven, cool slightly, and top with Cotija cheese and cilantro.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 23gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 600mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 1mg

Notes

Optional: Serve with extra lime wedges on the side.

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