Description
A creamy, cheesy, and spicy baked version of Mexican street corn (elote), perfect as a side dish for any gathering.
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
1 cup cotija cheese, crumbled (or feta as substitute)
1 cup shredded Monterey Jack cheese
2 tbsp lime juice
2 tbsp chopped fresh cilantro
1/4 cup chopped green onions (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine mayonnaise, sour cream, garlic powder, chili powder, paprika, salt, and pepper.
3. Add corn kernels, cotija cheese (reserve some for topping), Monterey Jack cheese, and lime juice to the bowl. Mix until well combined.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Top with remaining cotija cheese.
6. Bake for 25–30 minutes, until bubbly and golden on top.
7. Remove from oven and let cool for 5 minutes.
8. Garnish with chopped cilantro and green onions before serving.
Notes
For extra heat, add diced jalapeños or a dash of hot sauce to the mix.
Can be made a day ahead and reheated before serving.
Pairs well with grilled meats or as a taco filling.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Mexican street corn, elote casserole, cheesy corn, spicy corn bake