Oven-Baked Mexican Street Corn Casserole with Cotija
A creamy, cheesy baked casserole inspired by Mexican street corn, loaded with sweet corn, jalapeño, and crumbled Cotija cheese. This mexican-inspired quick meals (vegetarian) ready in about 40 minutes pairs thawed frozen corn kernels, mayonnaise, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup chopped fresh cilantro
- 2 tbsp, freshly squeezed lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3/4 cup crumbled cotija cheese
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a large mixing bowl, combine 4 cups thawed frozen corn kernels with 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir well to mix.
- Step 2: Fold in 1 small seeded and finely chopped jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, and 1/2 cup crumbled Cotija cheese.
- Step 3: Transfer the mixture to a greased 8x8-inch baking dish and smooth the top. Sprinkle remaining 1/4 cup Cotija cheese evenly over the surface.
- Step 4: Bake uncovered for 25-30 minutes until the edges are bubbly and lightly golden. Let cool for 5 minutes before serving as a side or topping grilled meats.
Frequently asked questions
How long does Oven-Baked Mexican Street Corn Casserole with Cotija take to make?
Total time is about 40 minutes (10 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 Oven-Baked Mexican Street Corn Casserole with Cotija?
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 Oven-Baked Mexican Street Corn Casserole with Cotija?
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 Oven-Baked Mexican Street Corn Casserole with Cotija 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.
Is Oven-Baked Mexican Street Corn Casserole with Cotija vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
