Mexican Street Corn Casserole

Mexican Street Corn + Corn Casserole = Deliciousness!  Mexican Street Corn also called Elotes, is traditionally served on the cob covered in a creamy chili sauce with some cheese and lime juice, but this version takes that messy goodness, and turns it into a casserole!

This past weekend was my annual Friendsgiving!  This year I cooked for 26 people (16 adults and 10 kids), and the Mexican Street Corn Casserole was one of the biggest hits of the night!  Our friend Kyle told me that he was just going to bring the casserole upstairs so that no one else could have it.

This Mexican Street Corn Casserole takes about an hour to make, but it’s worth every second of waiting for it to come out of the oven!  If you need something a little quicker, try the stovetop version.  It has all the flavors of this casserole without having to bake it.

This casserole can be prepared ahead of time too, which I love!  Since I was cooking for so many people at this years Friendsgiving, I wanted to have as much done as I could ahead of time so that on Friendsgiving (Thanksgiving) Day, I could spend less time in the kitchen, and more time with friends.  I really think KNOW that preparing dishes ahead saved my sanity!  Seasoned pro, or beginner, checkout my Foolproof Thanksgiving Planning Guide, and take all the stress out of Thanksgiving.

If you can’t find corn in the husk, substitute it for 3 cups of frozen corn.  Let corn come to room temperature, and puree 1 cup in a food processor.

Queso Fresco is in the refrigerated section of the grocery store.  Usually with other Mexican cheeses and fresh tortillas.  If you cannot find queso fresco, cojita cheese makes a great substitute.

This recipe is really simple to make, and is even a great recipe for kids to put together.  You can husk and cut the corn and substitute the fresh jalapeño with a 4 oz can of diced jalapeños, and the kids can do everything else.  Recipes that I can cook with Anthony are my favorite!  It’s so special being in the kitchen together with him, and easy recipes like this are perfect to boost their confidence in the kitchen.

Whether it’s for Thanksgiving, or for a side dish with dinner, your family is going to love this dish!

Yields1 Serving

For Casserole
 4 ears corn, in the husk
 2 cups frozen corn
 ½ jalapeño, minced
 ¾ cup heavy cream
 ¼ cup sour cream
 2 eggs
 2 tsp salt
 1 tsp black pepper
 2 tbsp butter, melted
 8 oz box jiffy
For Serving
 1 cup queso fresco
 3 tbsp cilantro, minced

1

Preheat oven to 350 degrees.

2

Remove corn from the husks, and in a large, deep bowl, slice the kernels off of the cob. With the back of a spoon, press and scrape the cob all the way down to remove all the creamy corn milk inside.

3

Add remaining ingredients to bowl, and stir together until well combined.

4

Pour into a 9x13 baking dish, and bake for 45 minutes.

5

Remove from oven and top with cilantro and queso fresco. Let rest 5 minutes before serving.

Ingredients

For Casserole
 4 ears corn, in the husk
 2 cups frozen corn
 ½ jalapeño, minced
 ¾ cup heavy cream
 ¼ cup sour cream
 2 eggs
 2 tsp salt
 1 tsp black pepper
 2 tbsp butter, melted
 8 oz box jiffy
For Serving
 1 cup queso fresco
 3 tbsp cilantro, minced

Directions

1

Preheat oven to 350 degrees.

2

Remove corn from the husks, and in a large, deep bowl, slice the kernels off of the cob. With the back of a spoon, press and scrape the cob all the way down to remove all the creamy corn milk inside.

3

Add remaining ingredients to bowl, and stir together until well combined.

4

Pour into a 9x13 baking dish, and bake for 45 minutes.

5

Remove from oven and top with cilantro and queso fresco. Let rest 5 minutes before serving.

Mexican Street Corn Casserole

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Next Up:

Buttermilk Brined Cajun Turkey + How To Spatchcock A Turkey

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