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Mexican Street Corn Casserole baked in a tart shell.
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5 from 11 votes

Easy Mexican Street Corn Casserole Recipe

This easy Mexican Street Corn Casserole recipe includes sweet bell peppers and Anaheim (or Hatch) chiles to the mix and can be baked in a pie shell as shown, or in a casserole dish. The time estimate and nutrition assume baking it in a casserole dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish, Vegetarian entree
Cuisine: Mexican
Keyword: Mexican Street Corn Casserole
Servings: 6 main servings
Calories: 541.2kcal
Author: Susan Pridmore

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
  • 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.

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.

Nutrition

Calories: 541.2kcal | Carbohydrates: 28.9g | Protein: 11.9g | Fat: 42.4g | Saturated Fat: 18.7g | Polyunsaturated Fat: 9.8g | Monounsaturated Fat: 10.4g | Trans Fat: 0.9g | Cholesterol: 114.5mg | Sodium: 705.9mg | Potassium: 211.3mg | Fiber: 2g | Sugar: 3.2g | Vitamin A: 1711.4IU | Vitamin C: 31.3mg | Calcium: 244.4mg | Iron: 2.1mg