Mexican Street Corn Casserole
User Reviews
4.7
Mexican Street Corn Casserole
Description
This casserole starts by mixing softened butter, whole kernel corn, cream corn, corn muffin mix, sour cream, mayonnaise, shredded Cotija cheese, and seasonings including ancho chili powder, cayenne pepper, garlic powder, and lime juice. The mixture is spread evenly in a greased 8x8 inch baking pan and baked at 350°F for 55 to 60 minutes until the center is set. The toppings are flexible; fresh cilantro, lime wedges or zest, green onions, and Tajín seasoning can be added to brighten the flavors.
The casserole offers a creamy texture with bursts of corn sweetness and a rich, slightly tangy undertone from sour cream and mayonnaise. The Cotija cheese adds salty, crumbly depth, while the chili powders provide a controlled warmth and complexity. Baking melds the ingredients while producing a cohesive dish with a moist crumb.
This casserole is suitable as a side dish for gatherings or Mexican-inspired meals and pairs well with grilled meats or spicy foods.
Notes suggest fresh or frozen corn can substitute canned, and mayonnaise can replace some sour cream with slight flavor variation. Calorie estimates vary by ingredient brands.
Ingredients
- 1/2 cup butter 4 ounces, salted
- 1 can whole kernel corn 15 ounces, drained
- 1 can cream corn 14.75 ounces
- 1 box Jiffy corn muffin mix 8.5 ounces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup cotija cheese shredded
- 1/2 teaspoon ancho chili powder (or more to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350ºF. Spray an 8x8" baking pan with cooking spray. Set aside.
- In a large bowl, mix all of the ingredients together until evenly blended. 1/2 cup salted butter, 1 can whole kernel corn, drained, 1 can cream corn, 1 box Jiffy corn muffin mix, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded Cotija cheese, 1/2 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1 tablespoon lime juice
- Spread the corn mixture evenly into the prepared baking pan. Bake for 55-60 minutes or until the center of the casserole is set.
- Top with fresh cilantro, lime wedges or lime zest, green onions or Tajín if you'd like. Add additional salt if desired.
Notes
- Fresh or frozen corn kernels can be used instead of canned; cut kernels from fresh corn cobs for best texture.
- If sour cream is limited, substitute part or all with mayonnaise, noting that flavor will change somewhat.
- The dish can be garnished with cilantro, lime wedges, green onions, or Tajín for added freshness and spice.
- Calorie values vary by ingredient brand, so consult with a nutritionist for accuracy if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 48mg | 16% |
| Sodium | 665mg | 28% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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