Elote Casserole (Mexican Street Corn Casserole)
Side Dish

Elote Casserole (Mexican Street Corn Casserole)

A creamy, cheesy, flavor-packed corn casserole inspired by classic Mexican street corn with cotija, lime, chili powder, and fresh cilantro.

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Smoked Catering and Events

This elote casserole takes everything people love about Mexican street corn and turns it into a rich, crowd-friendly side dish that is easy to serve for cookouts, parties, and catered events. Sweet corn is combined with a creamy seasoned base, baked until hot and bubbling, then finished with cotija cheese, lime juice, cilantro, and a touch of chili powder for bold flavor in every bite.

Prep20 min
Cook35 min
Total55 min
Servings10
Yield1 half pan
DifficultyEasy
CategorySide Dish
CuisineMexican-Inspired

Ingredients

For the Casserole Base

  • 2 bags frozen sweet corn, thawed
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cotija cheese, crumbled
  • 1 jalapeño, finely diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp lime juice

For the Topping

  • 1/2 cup cotija cheese, crumbled
  • 2 tbsp chopped fresh cilantro
  • 1/2 tsp chili powder
  • 1 lime, cut into wedges

Equipment

Mixing bowl, spoon or spatula, half pan or casserole dish, knife, cutting board, oven or smoker

Chef Notes

For extra heat, add a second jalapeño or a pinch of cayenne. For a looser, creamier casserole, stir in a few tablespoons of heavy cream before baking. This dish is best served warm and works especially well on barbecue buffet lines.

Instructions

Prepare the Mixture

1

Preheat the oven or smoker to 350 degrees Fahrenheit.

2

In a large mixing bowl, combine the sweet corn, cream cheese, sour cream, mayonnaise, Monterey Jack cheese, cotija cheese, diced jalapeño, garlic, chili powder, smoked paprika, cumin, salt, black pepper, and lime juice.

3

Stir until the mixture is evenly combined and creamy.

Build the Casserole

4

Lightly grease a half pan or casserole dish.

5

Transfer the corn mixture into the pan and spread it evenly.

Bake the Casserole

6

Bake uncovered for 30 to 35 minutes, or until hot throughout and lightly bubbling around the edges.

7

If using a smoker, cook uncovered so the casserole picks up a light smoky flavor.

Finish and Serve

8

Remove the casserole from the heat and let it rest for 5 to 10 minutes.

9

Top with the remaining cotija cheese, chopped cilantro, and chili powder.

10

Serve with lime wedges on the side for squeezing over the top.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 300 degrees Fahrenheit until warmed through. Add a small splash of cream or milk if needed to loosen the texture.

Serving Suggestions

Serve with brisket, pulled pork, smoked chicken, ribs, tacos, fajitas, or grilled meats. This casserole is a great side dish for graduation parties, backyard barbecues, and family-style catering menus.

Pairs Well With

BBQ Chicken Wings with Sweet Heat Glaze

BBQ Chicken Wings with Sweet Heat Glaze

Main Dish 65 min

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