Baked Mexican-Style Street Corn Casserole
A creamy, cheesy casserole inspired by Mexican street corn, loaded with sweet corn kernels, spicy jalapeño, and a zesty lime crema topping. This mexican-inspired vegetarian ready in about 45 minutes pairs thawed frozen corn kernels, softened cream cheese, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, thawed frozen corn kernels
- 8 oz, softened cream cheese
- 1/2 cup mayonnaise
- 1 small, seeded and finely chopped jalapeño pepper
- 2 tbsp, freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded Monterey Jack cheese
Instructions
- Step 1: Preheat oven to 375°F. In a large mixing bowl, combine 4 cups thawed frozen corn kernels, 8 oz softened cream cheese, and 1/2 cup mayonnaise. Stir until creamy and well blended.
- Step 2: Add 1 finely chopped small jalapeño (seeded for less heat), 2 tbsp freshly squeezed lime juice, 1/4 cup chopped cilantro, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Mix thoroughly.
- Step 3: Fold in 1/2 cup crumbled cotija cheese and 1 cup shredded Monterey Jack cheese until evenly distributed.
- Step 4: Transfer the mixture to a greased 9x9 inch baking dish, spreading evenly.
- Step 5: Bake uncovered for 25-30 minutes until the top is golden and bubbly.
- Step 6: Remove from oven and let cool for 5 minutes before serving, garnished with extra cilantro or lime wedges if desired.
Frequently asked questions
How long does Baked Mexican-Style Street Corn Casserole take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mexican-Style Street Corn Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thawed frozen corn kernels from drying out.
Can I substitute ingredients in Baked Mexican-Style Street Corn Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mexican-Style Street Corn Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mexican-Style Street Corn Casserole?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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