Mexican Street Corn Casserole
Mexican Street Corn Casserole recipe is a combination of the traditional Mexican Street Corn recipe and vintage Southern baked corn casserole recipes. The Sweet Chipotle peppers and adobo sauce add a little bit of “sweet heat” to this summer favorite and give it a Mexican or Tex-Mex flair!
Use fresh, canned or frozen corn – this pairs beautifully with Mexican food, ham or barbecue and is ready in 40-minutes!
This recipe was inspired by Mexican street corn – you know, that popular street food that consists of corn with cheese and sour cream, usually served in a cup with a little Parmesan cheese and a little fresh lime juice! This version adds a little heat and consists of baked corn.
This easy recipe offers a creamy texture and the bright flavors of Mexican street corn in a casserole format which is great for potluck dinners, family reunions and big gatherings!
Why this recipe works
Other than being a great side dish, the best part of this Mexian street corn casserole is that you can use whole kernel corn – canned, frozen or fresh!
- Quick and easy – use canned, fresh or frozen
- Affordable – this recipe costs under $10 and goes a long way
- Delicious – the addition of the Sweet peppers gives a little hint of sweetness to offset semi-spicy cheese
- Different– Not the same old Mexican Street Corn recipe you’ve had before and not the traditional corn casserole
- Perfect Mexican recipe for : Cinco de Mayo, Taco Tuesday
- All-natural ingredients: no processed cream cheese or packaged taco seasoning here!
Ingredients for Mexican street corn casserole
You can use frozen, fresh or canned corn.
You’ll need 4 cups of whole kernels, mayonnaise, buttermilk (optional), sour cream, chili powder, ground cumin, Monterey Jack or Pepper Jack cheese, Sweet Chipotle Peppers in adobo sauce and a little salt and black pepper.
If you can’t find sweet chipotle peppers, buy the “regular ones” and you’ll also need a few tablespoons of light brown sugar for the recipe.
By the way, don’t spend time trying to find a jar or can of “adobo sauce”–it’s in the canned chipotle peppers.
This is a new product, usually found on the Mexican aisle along with salsa, jalapenos, refried beans and hard taco shells. It’s a bit sweeter than regular chipotle peppers.
Here’s how to make it
Gather 4 cups of whole kernels: frozen, canned or fresh off the cob. (If you use canned, be sure to drain liquid and rinse first.) Pour into large mixing bowl.
Strain the sweet peppers from the can and reserve the sauce in a separate mixing bowl (you’ll add a little to the corn mixture later). Remove the seeds from two peppers and chop into small pieces. Add chopped peppers to corn.
Next, in a separate bowl, combine mayonnaise and remaining ingredients including 2 tablespons of the reserved sauce; taste for salt and black pepper. Pour this mixture into the corn/pepper mixture and combine well. Place in lightly oiled baking dish and bake uncovered for 35-40 minutes @ 350ºF!
Recipe Tips
If you can’t find “sweet chipotles”, use the plain ones in adobo sauce. Add 2 tablespoons of the sauce to the corn mixture and two heaping, packed tablespoons of brown sugar.
I use two peppers for this recipe (there’s about 4 in a can). Start with 2, give it a taste, and see if you want it spicier. (See Recipe Notes below)
After you’ve added the chipotle peppers and a little sauce, taste it and see if it’s spicy enough for you; if not, add a little more of the adobo sauce and/or more peppers.
I add a little buttermilk to my Mexican street corn casserole; however, if you don’t have any, its okay to omit it.
Finishing touches? Add a little crumbled Mexican cheese like Cotija cheese and chopped fresh cilantro. You can also serve this as a warm chunky dip with crispy tortilla chips!
FAQ
For best results, use whole kernel, sweet yellow or golden corn. You can use fresh, frozen or canned; however, if you use canned, rinse and strain it first. You’ll want whole kernel, not creamed or cream style.
Yes, they’ve typically got a bit of heat to them.
You’ll find them canned in adobo sauce on the Mexican or International aise of the grocery store. They’re usually near the diced green chile peppers, canned refried beans and salsa.
Cheese substitutes
If you don’t care for Pepper Jack cheese, you can use Monterey Jack, Queso Fresco, or Mozzarella. The important thing is to use a “melting cheese” in the casserole-not a “crumbling” cheese.
This recipe calls for 4-ounces of Cotija cheese (which is a Mexican cheese) to be crumbled over the finished dish. It tastes very similar to Parmesan so, if you can’t find Cotija, substitute with real shredded Parmesan.
Note: do not add Cotija to the casserole-it doesn’t melt and you’ll have a clumpy mess.
Serving size information
This recipe yields about 5 cups of corn casserole. If you serve this as a side dish, allow each serving to be 1/2 cup; this will easily serve 10 people.
For large groups or groups with “big eaters”, I recommend doubling the recipe…my husband eats at least 1 cup everytime I make this…
Storage and make ahead
Assemble the Mexican street corn casserole and refrigerate cooked or uncooked, covered with plastic wrap or aluminum foil. Either way, you can make this ahead of time!
When you’re ready to serve, just heat oven to 350º and bake uncovered. 40-minutes if it’s not cooked; about 20-minutes to reheat the cooked casserole. If you have leftovers, put them in an airtight container in the refrigerator for up to 5 days. For best results, reheat on the stovetop (corn casserole may thicken, so you may have to add a smidgen of water.)
This is one of the best side dishes with just about any Tex-Mex or Mexican entree: we’re talking about fajitas, tacos, enchiladas or tamales!
Variations
Want it spicier? Add more peppers or sauce, diced jalapeno pepper, a dash of regular chili powder or crushed red pepper flakes
Want it milder? Substitute with canned diced green chiles
I think you’ll enjoy the Southwestern/South of the Border flair added to corn casserole! You can serve it hot or at room temperature! Sweet Chipotle Corn Casserole pairs beautifully with barbecue, ham, fajitas, carnitas or your favorite Mexican food!
More Mexican recipes
Here are some other ideas to serve with Sweet Chipotle Corn Casserole!
- Adobo Chicken
- Beef Fajitas
- Tex-Mex Sour Cream Enchilada Sauce
- Easy Red Enchilada Sauce
- Sweet Corn Tomalito
- Are Corn Tortillas Keto Friendly?
Mexican Street Corn Casserole
Ingredients
- 4 cups corn , canned or frozen; drain & rinse if using canned
- 7.5 ounces Sweet Chipotle Peppers , strained and chopped; reserve liquid
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk (optional) (see recipe notes)
- 8 ounces Pepper Jack cheese , shredded (see recipe notes)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 tablespoons light brown sugar (see recipe notes)
- 1 tablespoon fresh lime juice (about one lime)
- ½ teaspoon salt kosher
- 4 ounces Cotija cheese optional; as garnish
- chopped cilantro optional; as garnish
Instructions
Prep
- Preheat oven to 350ºF; Lightly oil 9 x 13 baking dish; shred cheese and set aside; juice a fresh lime and set aside8 ounces Pepper Jack cheese, 1 tablespoon fresh lime juice
- Strain and rinse frozen corn or canned corn; place in large mixing bowl4 cups corn
- Strain sweet chipotle peppers; reserve liquid (adobo sauce)7.5 ounces Sweet Chipotle Peppers
Combine Ingredients
- Slice 2 chipotle peppers lengthwise; remove seeds; dice finely; add to corn
- In a large mixing bowl, combine mayonnaise, sour cream, buttermilk (optional), chili powder, cumin, garlic powder, lime juice, salt and shredded Pepper Jack cheese; Pour 2 tablespoons of the sweet chipotle liquid (adobo sauce) into the mixture and combine well (see recipe notes) Add 2 tablespoons of brown sugar to the mixture if your using "plain" and now "sweet" chipotle peppers.1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 8 ounces Pepper Jack cheese, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, 1 tablespoon fresh lime juice, ½ teaspoon salt, 2 tablespoons light brown sugar (see recipe notes)
- Pour mayonnaise mixture into bowl with corn and combine well; Scoop corn mixture into lightly oiled baking dish
- Bake uncovered at 350º for 35-40 minutes
- Allow to rest for 5 minutes; garnish with crumbled Cotija cheese or cilantro4 ounces Cotija cheese, chopped cilantro
Notes
- Feel free to substitute with Monterey Jack, Queso Fresco, or Mozzarella. The important thing is to use a “melting cheese” in the casserole-not a “crumbling” cheese.
- This recipe calls for 4-ounces of Cotija cheese to be crumbled over the finished dish. It tastes very similar to Parmesan so, if you can’t find Cotija, substitute with real shredded Parmesan. Note: do not add Cotija to the casserole-it doesn’t melt and you’ll have a clumpy mess.
I love corn…and I love chipotle…so this recipe sounds like it’s right up my alley!
Thank you, Debi!
The capers give it a mild “lemon – ish” flavor! I hope you enjoy it!