Description
A creamy, cheesy, and spicy baked version of Mexican street corn (elote), perfect as a side dish for any gathering.
Ingredients
Scale
- 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