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Tex-Mex Street Corn Casserole (Elote Bake)

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6–8 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Casserole:
  • 4 cups 600 g corn kernels (fresh, frozen, or canned and drained)
  • 1 cup 240 ml sour cream
  • ½ cup 120 ml mayonnaise
  • 1 ½ cups 150 g shredded cotija, feta, or Parmesan cheese (plus extra for topping)
  • 1 cup 100 g shredded Monterey Jack or cheddar cheese
  • 1 small red bell pepper finely diced
  • 1 small jalapeño minced (optional for spice)
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime about 2 tablespoons
  • For Topping & Garnish:
  • ½ cup 50 g crumbled cotija or feta cheese
  • 2 tablespoons chopped cilantro
  • Extra lime wedges
  • Dash of Tajín or chili powder for serving

Method
 

  1. Directions
  2. Preheat the Oven
  3. Preheat to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
  4. Prepare the Mixture
  5. In a large bowl, combine corn, sour cream, mayonnaise, both cheeses, diced pepper, jalapeño, garlic, chili powder, paprika, cumin, salt, pepper, and lime juice. Stir until evenly mixed.
  6. Transfer to Baking Dish
  7. Spread the mixture evenly into the prepared dish. Smooth the top with a spatula.
  8. Bake
  9. Bake uncovered for 25–30 minutes, or until hot, bubbly, and lightly golden on top.
  10. Garnish
  11. Sprinkle with extra cotija cheese, chopped cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges for squeezing.
  12. Serve
  13. Serve warm as a side dish or with tortilla chips as a dip.

Notes

Chef’s Tip
• For extra smokiness, grill or char the corn before mixing it in.
• Turn it into a meal by stirring in shredded chicken or black beans before baking.
• Leftovers make an amazing filling for tacos, quesadillas, or breakfast burritos.