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Cheesy Mexican Corn Casserole

This Mexican Corn Casserole has all the bright flavors of Mexican street corn, right off the cob! It is easy-to-make and incredibly delicious. Of all the Mexican street corn recipes out there, I am confident this will be your favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 10
Calories: 490 kcal
Course: Side Dish
Cuisine: American , Mexican

Ingredients

  • 2 cups (½ pound) Monterey Jack cheese or cheddar, mozzarella or Mexican blend, more or less to taste
  • ¼ pound (4 oz) Monterey Jack cheese or cheddar, mozzarella or Mexican blend cut into ½-inch cubes
  • ½ cup all-purpose flour
  • ⅓ cup whole grain yellow cornmeal, fine ground
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 2 pounds frozen corn, thawed
  • 5 green onions, thinly sliced with white and green parts separated
  • 1 cup sour cream
  • ¾ cup Parmesan cheese, grated
  • 2 large eggs lightly beaten
  • ¼ cup jalapeños minced
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons fresh cilantro chopped

Instructions

    Cup of Yum
  1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 13 by 9-inch casserole dish or baking pan with cooking spray and set aside.
  2. Cut ¼ pound or 4 oz. Monterey Jack cheese, cheddar or Mexican blend into ½ inch cubes. On a separate plate, shred the remaining cheese (except the shredded Parmesan). Set aside.
  3. Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne in a large bowl.
  4. Pulse half of corn and scallion whites in food processor until a coarse puree; about 12 pulses.
  5. Stir pureed corn mixture into flour mixture.
  6. Add sour cream, ¼ cup Parmesan, eggs, Jalapeños, if using, melted butter, remaining half of the corn, and cubed Monterey Jack.
  7. Stir until combined. Transfer mixture to baking dish.
  8. Smooth top so it's as level as possible.
  9. Sprinkle with remaining ½ cup of grated Parmesan cheese. Then cover with Monterey Jack or whatever shredded cheese you're using. Use as much or as little as you like!
  10. Bake until casserole is somewhat puffed up and cheese is a golden-brown color; between 45 to 50 minutes.
  11. Transfer casserole to a wire rack and let cool for 10 minutes.
  12. Sprinkle with green onions and fresh cilantro.
  13. Serve and enjoy every bite.

Notes

  • Tips: 
  • If you want a punch of lime flavor. Squeeze some fresh lime juice over the top of the Mexican street corn casserole after it finishes baking.
  • Grate your own cheese. Pre-shredded cheese contains anti-clumping agents that do have an effect on how the cheese melts while cooking. Freshly grated cheese is always best for melting.
  • Use room temperature ingredients. Bring the eggs and sour cream to room temperature before stirring into the other ingredients. This will help everything combine more easily.
  • Be careful to not overmix. This will keep your casserole stays fluffy and tender.

Nutrition Information

Serving 1g Calories 490kcal (25%) Carbohydrates 34g (11%) Protein 23g (46%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 123mg (41%) Sodium 951mg (40%) Potassium 421mg (12%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 994IU (20%) Vitamin C 11mg (12%) Calcium 587mg (59%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 490

% Daily Value*

Serving 1g
Calories 490kcal 25%
Carbohydrates 34g 11%
Protein 23g 46%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 123mg 41%
Sodium 951mg 40%
Potassium 421mg 9%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 994IU 20%
Vitamin C 11mg 12%
Calcium 587mg 59%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.