Corn Casserole
Corn casserole that fills the pan — Mexican street corn, cream cheese corn casserole, Granny's corn casserole, cheesy corn casserole — for potlucks and Sundays.
★ lunch
lunchMexican Street Corn Casserole (Elote)
Elote Casserole or Mexican Street Corn Casserole.
Jess PIngredients
- 36 oz Corn (Frozen or canned)
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup Mayonnaise
- 1 tsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Garlic powder
- 2 Limes
- 1 tsp Tajin
- 1/2 cup Cotija cheese or feta (crumbled)
- 1 cup Shredded Mexican cheese blend
- Cilantro
Instructions
- 1Preheat oven to 350 degrees
- 2I used 3-12 oz bags of frozen corn. You can either thaw it and then drain it and put in casserole dish. Or...I grilled it on the blackstone griddle first to get that fire roasted taste. Cook the corn first or dont, up to you. But add corn to a 9×13 casserole dish.
- 3In a mixing bowl, add mayo, sour cream, (I used plain greek yogurt) cumin, garlic powder, chili powder, zest of 1 lime and lime juice from same lime.
- 4Mix together
- 5Pour over corn
- 6Add crumbled cotija cheese (or feta)
- 7Add mexican cheese blend and mix all together
- 8Top with Tajin seasoning
- 9Bake in oven for 30 min uncovered... while baking, chop cilantro and slice lime into wedges.
- 10Remove from oven top with more cotija cheese and fresh chopped cilantro. Serve with lime.
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Open in Pepper →The Casserole That Disappears First At Supper
Corn casserole is the dish you can make with what's already in the pantry — a can or two of corn, a box of muffin mix, something creamy — and still have people asking who brought it.
Cooks on Pepper reach for these when there's a potluck Saturday, a church supper, or a holiday table that needs one more side that won't fuss while the ham rests.
Every recipe here is a real corn casserole: Mexican Street Corn Casserole with yogurt and mayo, Cream Cheese Corn Casserole, Granny's Corn Casserole with Jiffy, Ruth's Chris Creamed Corn Au Gratin, Southern Sweet Corn Casserole with Bacon, and a Creamy Baked Chicken and Corn Casserole for a whole supper in one dish.
Quick Tips
- 1
Drain the whole kernel corn
Pour off the liquid from the whole kernel can but leave the cream-style corn undrained, or the center stays soupy after 45 minutes.
- 2
Soften the cream cheese first
Cut an 8-ounce block into cubes and let it sit out 30 minutes so it melts in smooth instead of leaving white lumps.
- 3
Bake until the center sets
Give it 45 to 55 minutes at 350°F; the edges should be golden and a knife in the middle should come out mostly clean.
- 4
Let it rest 10 minutes
Pull it from the oven and wait 10 minutes before scooping so it holds together on the spoon instead of running.
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