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A large serving spoon scooping out Mexican Street Corn Casserole from a white baking dish.
5 from 53 votes

Mexican Street Corn Casserole

Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all!
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 10 servings


  • 40 oz bag frozen corn - thawed, or not thawed (see notes)
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream - full fat or light is fine
  • 2 teaspoons chili powder - divided
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 6 oz queso fresco - crumbled and divided
  • 3 tablespoons cilantro - chopped
  • fresh limes - optional, for spritzing at the end if desired, see notes


  • Preheat oven to 350°F. Spray a 13x9 with nonstick spray. 
  • In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. 
  • Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.


Corn: You can thaw the corn or bake it frozen (I didn't notice a difference when I did it both ways). When frozen it'll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well. 
Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!
If you make this recipe and love it, I would be so grateful if you come back to saltandbaker.com to leave a rating and review. Thank you! ❤️


Calories: 295kcal (15%), Carbohydrates: 28g (9%), Protein: 7g (14%), Fat: 19g (29%), Saturated Fat: 6g (30%), Cholesterol: 26mg (9%), Sodium: 364mg (15%), Potassium: 385mg (11%), Fiber: 3g (12%), Sugar: 1g (1%), Vitamin A: 369IU (7%), Vitamin C: 8mg (10%), Calcium: 120mg (12%), Iron: 1mg (6%)