This Mexican Street Corn Casserole Will Be the Star of Your Next Party!

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If you’ve ever had Mexican street corn, you know how addictive it can be. The combination of sweet corn, tangy mayonnaise, and fresh queso fresco all tied together with a hint of spice makes for a truly irresistible dish. So when I decided to try this Mexican Street Corn "Casserole" for a Labor Day BBQ, I had high hopes it would be a hit—and it absolutely was! In just under an hour, the entire casserole was gone, leaving everyone asking for the recipe. It's the perfect mix of creamy, tangy, and just a touch of spice, all baked to perfection and served warm with crispy tortilla chips.

A Crowd-Pleaser at Every Gathering

This casserole takes all the flavors you love about traditional Mexican street corn and makes them even more convenient to serve to a crowd. It's ideal for barbecues, potlucks, and family get-togethers because it's easy to make and even easier to enjoy. The creamy texture of mayonnaise and sour cream complements the crunch of sweet corn, while the chili powder, garlic, and optional cayenne pepper add the perfect kick. Topped with fresh cilantro and queso fresco, the dish feels fresh and festive—just what you want at a summer party!

Recipe: Mexican Street Corn Casserole

Ingredients:

• 32 oz frozen corn, thawed
• ½ cup mayonnaise
• ½ cup sour cream
• 1 ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne pepper (optional)
• 10 oz queso fresco, grated or crumbled
• ¼ cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 350°F.
2. In a large casserole dish, combine the thawed corn, mayonnaise, sour cream, chili powder, garlic powder, salt, and cayenne pepper (if using). Mix well to ensure all the ingredients are evenly distributed.
3. Add 5 oz of the crumbled queso fresco to the mixture and stir until well incorporated.
4. Bake the casserole in the oven for about 35 minutes, or until it’s heated through and bubbling slightly around the edges.
5. Remove the casserole from the oven and allow it to cool for a few minutes.
6. Once slightly cooled, sprinkle the remaining 5 oz of queso fresco and chopped cilantro over the top of the casserole.
7. Serve warm with tortilla chips or as a side dish.

Why This Recipe Works

One of the reasons this Mexican Street Corn Casserole was such a success is its balance of flavors and textures. The sweetness of the corn paired with the creaminess of the mayonnaise and sour cream creates a rich base, while the spices add depth without overwhelming the dish. Queso fresco brings a subtle saltiness and creaminess that contrasts beautifully with the cilantro, which adds a bright, fresh flavor to each bite. Serving it with crunchy tortilla chips provided the perfect texture contrast, making it the ultimate BBQ dish.

This casserole is versatile enough to be served as a side dish for grilled meats or as a dip for tortilla chips. Its irresistible combination of flavors will leave guests coming back for more. And the best part? It’s incredibly easy to make, so you can enjoy your BBQ without spending too much time in the kitchen.

So, whether you’re preparing for your next summer party or just looking for a simple but flavorful side dish, this Mexican Street Corn Casserole will surely become a go-to recipe in your rotation. Trust me, it will disappear as quickly at your next gathering as it did at mine!

Recipe Sources:

1. Mexican Street Corn Casserole Recipe from Allrecipes
2. Mexican Street Corn Casserole Inspiration from Food Network
3. The Best Mexican Street Corn Casserole Recipe on Delish