Grilled Mexican Street Corn Casserole Recipe

Name: Grilled Mexican Street Corn Casserole Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons neutral oil; 4 cups corn, fresh or frozen and thawed; 1/2 cup mayonnaise; 1/4 cup sour cream; 3 garlic cloves, grated; 1 cup cotija, queso fresco or feta cheese, crumbled and divided; 1/2 cup scallions, diced; 1/2 cup cilantro, diced, plus more for serving; 2 tablespoons fresh lime juice, plus wedges for serving; 1 1/2 teaspoons chili powder, divided; 1/2 teaspoon smoked paprika

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This grilled Mexican Corn Casserole Recipe combines charred corn in a creamy, cheesy casserole with savory spices and zesty lime. It's a great addition to your Taco Tuesday lineup, or any other day of the week!

Mexican corn casserole in a dish and on a serving plate with a gold fork

This easy recipe is the perfect potluck dish. It's delicious served hot or room temperature. The flavors are bold and memorable and it's a great side dish to serve when feeding kids and adults. It will be the first to disappear!

Here's what you'll need to make this recipe :

ingredients for recipe laid out on a table and labeled

Neutral oil - you'll need an oil with a high smoke point, because we're grilling the corn kernels in a skillet over high heat. Olive oil and butter are not good options, as they will scorch.

Corn (fresh, or frozen and thawed) - during sweet corn season, I love making this recipe with corn cut fresh off the cob. But for the rest of the year, frozen and thawed whole kernel corn works perfectly.

Cotija cheese, queso fresco or feta cheese - you're looking for a crumbly, slightly sharp cheese to boost the bold flavors and creaminess of this corn casserole.

Full ingredient list and measurements included in the printable recipe card below.

Step-by-step instructions:

1. Char corn kernels

Preheat the oven to 400℉. Lightly grease a 2-quart casserole dish and set aside.

If using fresh corn, cut corn off of the cob while the corn is still raw. If using frozen corn, thaw in the refrigerator overnight and drain. Heat a large skillet over high heat until hot.

Add 2 tablespoons neutral oil to the pan, along with the corn kernels. Spread the kernels out in the pan and leave untouched until they have browned deeply, about 5 minutes. Toss in the pan and leave untouched again until they are browned. Remove from heat.

2. Make creamy casserole mix

While the corn is roasting, combine mayonnaise, sour cream, grated garlic, ¾ cup of cheese, scallions, cilantro, lime juice and 1 ¼ teaspoons chili powder in a large bowl. Stir well to combine thoroughly.

cheese cotija mayo mix in a bowl next to cooked corn in skillet

3. Mix corn and savory mayo

Add charred corn to the mixture and stir well to combine.

corn and cheese mayo mixture combined with cilantro in a bowl

Pour the corn mixture into the greased casserole dish. Sprinkle the top with the remaining ¼ teaspoon of chili powder and remaining ¼ cup of crumbled cheese.

corn and creamy mayo mixture combined with cilantro in a baking dish and topped with paprika and cheese

4. Bake casserole

Transfer the baking dish to the oven and bake for 20-25 minutes, until golden and bubbly.

baked Mexican corn casserole dish garnished with cilantro, cheese and lime

5. Garnish and serve

Remove from oven and top with cilantro and lime slices. Best served with Baja fish tacos! More fish tacos! Shrimp tacos or tostadas! Mexican crab ceviche! Refried beans! Mexican red rice! Mexican cucumber salad!

a serving of the finished recipe on a black plate

FAQ's and Serving Suggestions:

Can I make this Mexican street corn recipe spicy?

Adding a diced jalapeño pepper or two, a can of roasted (drained)green chilies, or a ½ teaspoon of cayenne pepper or red pepper flakes will increase the spiciness of this dish. Or just serve with a bottle of hot sauce.

Can I add any other vegetables to this casserole?

My whole family used to love a dish we called confetti corn, where you add diced green and red bell pepper and red onion to the corn when charring. You could add those veggies into this recipe and then mix them in with your creamy cheese mixture before baking.

What should I serve with this casserole dish?

Baja fish tacos! More fish tacos! Shrimp tacos or tostadas! Mexican crab ceviche! Refried beans! Mexican red rice! Mexican cucumber salad!

How to store leftover corn casserole?

To store, transfer corn casserole to an airtight container or wrap casserole dish tightly in plastic wrap and then foil. Store in the refrigerator for up to 3 days. To reheat, add a few tablespoons of milk to a pan along with the corn casserole and heat over medium until warmed through. Alternately, warm a single serving on a microwave-safe plate for about 30 seconds.

Grilled Mexican Street Corn Casserole Recipe

Here's what you'll need to make this recipe :