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Mexican Street Corn Casserole

Mexican street corn casserole brings creamy corn, Monterey Jack, cotija, and cilantro together in an easy baked side dish. Bake it until the edges bubble and the center reaches 160°F for a warm, cheesy casserole with fresh lime flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp unsalted butter softened
  • 4 oz cream cheese softened
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 1 egg large
  • 1 tbsp fresh lime juice
  • 1 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups frozen corn kernels thawed and patted dry
  • 0.5 cup Monterey Jack cheese shredded
  • 0.5 cup cotija cheese crumbled
  • 2 tbsp fresh cilantro chopped

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Use the softened butter to grease an 8-inch square baking dish.
  3. In a large bowl, whisk the cream cheese, mayonnaise, sour cream, egg, lime juice, garlic, chili powder, kosher salt, and black pepper until smooth.
  4. Fold in the corn, Monterey Jack, cotija, and cilantro.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 35 to 40 minutes, until the edges are bubbling and the center reaches 160°F.
  7. Rest for 10 minutes before serving.

Notes

Pat the thawed corn dry so the casserole stays creamy rather than watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the dairy can separate. For a lighter variation, replace the sour cream with plain Greek yogurt.