Mexican street corn casserole, but make it simple! Inspired by the flavors of Mexican street corn (aka elote) I’ve created this fresh, zesty, filling main dish casserole studded with sweet corn (fresh or frozen), laced with light & creamy sauce, and punctuated with protein-packed chicken. And, with just 5-minutes to prep, it’s just a whole lot of yum!
5 star review
“Delicious! Such a great combo. Flavor was perfect. ”
– Diane
Mexican Street Corn All Wrapped Up In A Protein-Packed Casserole
I love sweet summer corn, whether it be corn on the cob or creamy corn chowder, but there’s just something about this particular casserole that takes sweet corn and really allows it to shine.
It’s truly a fiesta of flavors in your mouth – fresh, bright, creamy, salty, sweet, and ever so spicy – not to mention it’s a stunner on the table, at a cookout, BBQ, potluck and beyond.
For this recipe, I wanted a fresher take on a traditional corn casserole, so I leaned on the flavors of Mexican street corn, then swapping out some of the mayonnaise for Greek yogurt or sour cream, adding a boost of protein without sacrificing any flavor
To make this casserole a hearty main dish, I also added pre-cooked chicken (because I’m all about simplifying).
It just takes 5 minutes to mix all the ingredients together (no chopping or sautéing involved!), then simply add to a baking dish, top with additional cheese and chili powder, and pop into the oven.
Delicious and filling enough as a one-dish meal, but if you want to add a side dish, this crunchy and zesty Mexican slaw would be a match made in heaven.
Let’s Make Mexican Street Corn Casserole!
What Is Elote?
Elote literally means “corn cob” in Spanish. In some parts of Mexico, elotes are sold as street food served warm covered in sour cream, mayonnaise, Cotija cheese, chili powder, and lime juice.
Make It Ahead – You’ll Thank Yourself Later
This corn casserole recipe is a great dish to make ahead for easy weeknight meals. Once baked, it will keep in an airtight container in the fridge for up to 3 days.
You can also freeze the unbaked casserole, although I only recommend freezing if you’re using fresh corn.
To freeze the unbaked casserole, simply assemble the entire dish cover with plastic wrap, and stick it in the freezer.
To bake from frozen, take off the plastic wrap, cover the dish with foil, and bake as directed, but add on an additional 10 minutes of baking time.
Mexican Street Corn Casserole (with Chicken)
Equipment
Ingredients
- ⅔ cups whole Greek yogurt or sour cream
- ⅔ cup mayonnaise
- 1 ½ teaspoons chili powder, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 cups corn, fresh or frozen-defrosted see notes
- 3 cups cooked chicken, diced or shredded
- 8 ounces cotija cheese, crumbled and divided see notes
- 3 tablespoons chopped fresh cilantro
To Add at the End
- 2 teaspoons fresh lime juice
Instructions
- Preheat oven to 375F.
- In a large bowl, whisk together the sour cream, mayonnaise, 1 teaspoon chili powder, garlic powder, and salt until smooth.
- Add the corn, chicken, and ⅔ cup of the crumbled cotija, stirring to combine.
- Spray a 9×13 ceramic baking dish with cooking spray. Add the chicken corn mixture, spreading into an even layer.
- Sprinkle with the remaining ⅓ cup cotija and ½ teaspoon chili powder.
- Cover and bake for 30 minutes, then uncover and bake an additional 10-15 minutes, until browned and bubbling. Allow to cool for 10 minutes, then squeeze over the fresh lime juice, sprinkle with cilantro, and serve.
Notes
Nutrition
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