This Mexican street corn casserole is a little dressed up from the norm with added diced peppers and red onion. Serve it in a crust like a tart, or in a casserole dish.
This casserole is a wonderful vegetarian entree or a great side dish for a pot luck dinner.
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🤷♀️ What is Mexican street corn?
Traditional Mexican street corn is a popular street food in Mexico. Street vendors all over Mexico City grill ears of corn and then roll them with a creamy mixture of mayonnaise, sour cream, cotija cheese, chile powder and lime. Some vendors add red onion and / or jalapeño pepper.
To. Die. For.
This recipe turns this fabulous treat into a casserole, so now you only have to buy a few ingredients instead of flight tickets (although, a trip to Mexico can be a nice little getaway in the middle of winter). Or make it as a Mexican Street Corn Pasta Salad!
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for this Mexican street corn casserole, go to the Recipe Card at the bottom of this post.
- White sweet corn - fresh and cut from cobs, or frozen.
- Red bell pepper
- Anaheim pepper - or use a Hatch chile, jalapeño or Serrano to add more heat.
- Red onion - you can use white onion or even green onions, but a red onion is best.
- Mayonnaise
- Sour Cream
- Lime juice
- Cotija cheese - you can substitute Queso Fresco or Parmesan cheese.
- Spices - Taco seasoning mix and garlic powder
- Fresh cilantro - or parsley, if you don't care for cilantro.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife
- Large mixing bowl
- Rubber spatula
- 8" X 8" baking dish or 9" pie plate
⏰ Tips to Simplify and Save Time
- Use frozen corn instead of slicing corn from the cobs.
- Bake this dish as a casserole rather than a tart.
- If you choose to make it as a tart, you can purchase a pre-made frozen tart shell instead of making your own pastry.
- Bake this casserole ahead and refrigerate or freeze.
👩🍳 Preparation Tips
- If you choose to make your own tart shell, check out this post with step-by-step instructions for making your own pie crust. It shows shortcuts for mixing it up, an easy rolling method, and how to shape it in a pie plate.
- Although it's easier to use frozen corn, the texture isn't quite the same. Slicing corn from the ears is quick and easy. Here are a few methods:
- BEST METHOD (IMO): Lay the cob flat on a cutting board, and slice a sharp Chef's knife downward on the side of the cob. Roll the cob a little to reveal new kernels, and repeat. Do this until all the kernels are sliced off.
- OK METHOD: Stand an ear upright in a shallow bowl. Slice off the kernels using a sharp Chef's knife in a downward motion. It works, but my kernels don't always fall into the bowl, or stay there.
- EXTRA TIP: When all the kernels are removed, run the knife along the cob to squeeze out the corn "milk" off of the cob. This gets added to the casserole mixture for extra flavor, along with the kernels.
💡Ideas for Possible Variations
- The Mexican cheese mixture, sold in bags in more grocery stores, is a good substitute for the cotija cheese.
- If you want the casserole creamier, add 2 - 3 tablespoons cream cheese to the corn mixture.
📆 Can I make this casserole ahead?
Yes. This is an easy recipe, but it can be baked and refrigerated 2 - 3 days ahead, or made up to the step where you bake it.
If you plan to bake it later, I recommend refrigerating it for only up to 2 days.
If you bake it first, be sure to completely cool the finished pie before you cover and slide it into the refrigerator.
🙋♀️ Love Mexican Food?
So do I. Here's another of my favorites.
A vegetarian tamale pie with a dressed up cornbread base, drizzled with enchilada sauce, and layered with plant-based meat and cheese.
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Easy Mexican Street Corn Casserole Recipe
Ingredients
Tart Shell (Optional)
- 6.5 ounces all-purpose flour
- ¼ teaspoon kosher salt
- 4 ounces unsalted butter, sliced into pats very cold
- 1 teaspoon white wine vinegar
- 2 ½ tablespoons ice water
- ¼ cup shredded Monterey Jack cheese
Mexican Street Corn Tart Filling
- 3 ears white sweet corn or 3 cups frozen corn (frozen or thawed)
- 1 red bell pepper seeded and diced
- 1 Anaheim pepper (or Hatch chile) seeded and diced
- ½ red onion
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice
- ⅔ cup grated or crumbled cotija cheese or queso fresco, divided
- 1 teaspoon Taco seasoning mix or chili powder
- ½ teaspoon garlic powder
- 1 large egg lightly whisked
- 3 tablespoons coarsely chopped fresh cilantro (garnish)
Instructions
Tart Shell (optional)
- Note: Skip this section of instructions you aren't baking this in a tart shell. Start with the section called Mexican Street Corn Tart Filling and bake in a baking pan.
- Place the flour and salt in the bowl of a food processor and whirl it around a couple times to disperse the salt through the flour.Add the butter pats all at once and pulse until the mixture resembles small peas.
- Add the water, vinegar and shredded cheese and pulse until it starts to hold together when you pinch it, about 10 to 12 pulses.If it doesn't hold together when you pinch some between your fingers, add a another tablespoon of water and pulse again. Remove from the bowl, flatten into a disk using your fingers, and wrap in wax or plastic paper. Refrigerate for about 30 minutes or until it starts to firm up.
- Roll the dough out to ¼" thickness and line a tart or pie pan.
- Pro-tip: Read this post for photos, tips and detailed steps for making and rolling out your best, flaky pie crust.
Mexican Street Corn Tart Filling
- Preheat the oven to 400˚F. If baking this casserole in a baking dish instead of in a tart, butter a 8-inch X 8-inch baking dish.
- If using fresh corn, slice the kernels from the ears of corn and place in a large bowl with the diced peppers, red onion, mayonnaise, sour cream, lime juice, most of the cheese (reserve 1 - 2 tablespoons to sprinkle on top before serving), spices, and egg. Mix well with a large wooden spoon.
- Scrape the corn mixture into the tart shell (or prepared baking dish) using a rubber spatula and slide into the oven. Bake for 25 minutes. Allow to cool for 10 minutes, sprinkle with cilantro and the remaining crumbled cheese if desired.
- Serve warm or at room temperature.
Norma Chang
I have never had Mexican Street Corn and wouldn't mind a trip to Mexico. Love that this is a do-ahead dish.
Jen
Looks scrumptious!
Emma
Oh my goodness, the flavours! This sounds absolutely wonderful, can't wait to give it a whirl!
Erin @ The Spiffy Cookie
Love love love this. Mexican corn is the best and I've made a skillet version before but now must try this tart!
Laura Dembowski
I have never had Mexican street corn but it always sounds so good. This totally takes it to another level!
Cathy
Could frozen corn be used in this recipe?
The Wimpy Vegetarian
I haven't made it with frozen corn, so I can't speak from experience. It should work fine, however. Just be sure to thaw and drain it well first.
cheri
Hi Susan, what a fabulous recipe, this is a meatless dish that everyone, grandkids included would enjoy. Really, really like this! Have a great week-end.
mjskitchen
Oh my...this looks SO GOOD! What a fabulous tart with all of the flavors that I absolutely love!