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Pioneer Woman Mexican Street Corn Casserole

Pioneer Woman Mexican Street Corn Casserole - recipe card
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A creamy, tangy, and slightly spicy casserole inspired by elote, featuring sweet corn, a rich sauce made with mayonnaise and sour cream, melted cheese, and a pop of lime and chili warmth. Every bite delivers the classic street corn experience with a soft, spoonable texture perfect as a side dish.

Ingredients

Scale
  • 4 cups frozen sweet corn kernels (about 20 oz), thawed and patted dry
  • 1/2 cup full-fat mayonnaise
  • 1/2 cup full-fat sour cream
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups shredded Monterey Jack cheese (5 oz), divided
  • 1/2 cup crumbled cotija cheese (2 oz), divided
  • 1 jalapeño, seeded and finely minced (optional, for heat)

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease an 8×8-inch baking dish or a 9-inch cast iron skillet with nonstick spray or a thin film of oil; this prevents sticking and promotes even browning on the bottom.
  2. Pat the thawed corn kernels dry with paper towels, pressing gently to remove as much surface moisture as possible. Excess water will make the casserole watery and dilute the creamy sauce.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, chopped cilantro, lime juice, chili powder, cumin, kosher salt, and black pepper until the mixture is smooth and evenly combined. This forms the tangy, creamy base that mimics the traditional elote sauce.
  4. Fold in the dry corn kernels, 3/4 cup of the shredded Monterey Jack cheese (reserve 1/2 cup for topping), and 1/4 cup of the crumbled cotija cheese (reserve 1/4 cup for finishing). If using jalapeño, add it now. Stir until every kernel is coated with the creamy mixture.
  5. Transfer the corn mixture to the prepared baking dish and spread it into an even layer. For a more golden top, choose a dish that holds the mixture in a shallow 2-inch depth.
  6. Sprinkle the remaining 1/2 cup Monterey Jack cheese evenly over the top, followed by the reserved 1/4 cup crumbled cotija cheese. The Monterey Jack will melt into a gooey layer; the cotija will add salty, crumbly texture.
  7. Bake on the center rack for 20 to 25 minutes, until the edges are bubbly and the top is lightly golden and slightly puffed. If you prefer a more deeply browned surface, switch the oven to broil for the final 2 minutes—watch closely to prevent burning.
  8. Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly so the casserole holds its shape when spooned. Garnish with extra cilantro and a squeeze of lime if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power in 30-second bursts, or reheat the entire casserole uncovered at 350°F / 177°C for 10 minutes. The casserole can be assembled (not baked) up to 24 hours ahead; cover and refrigerate, then add 5 minutes to the baking time. Freezing is not recommended as the dairy-based sauce may separate upon thawing.

Nutrition

Keywords: Mexican street corn casserole, elote casserole, corn casserole, creamy corn bake, street corn side dish, baked corn, elote recipe, summer side dish, gluten free side, potluck corn, chili lime corn, cotija cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mexican-street-corn-casserole/