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Flavorful Mexican Street Corn Casserole Recipe Easy Spicy Jalapeño Version

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A creamy, cheesy Mexican street corn casserole with a smoky, spicy kick from jalapeños. Perfect for gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (about 5–6 ears of corn)
  • 2 medium jalapeños, seeded and finely chopped
  • 1/2 cup full-fat mayo
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped cilantro (optional)
  • 1 cup crumbled Cotija cheese
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Salt and pepper to taste
  • 2 tablespoons butter

Instructions

  1. Prep the corn and jalapeños: Shuck fresh corn and slice kernels off the cob or thaw and drain frozen corn. Finely chop the seeded jalapeños.
  2. Sauté corn and jalapeños: Heat 2 tablespoons butter in a large skillet over medium heat. Add corn and jalapeños and cook for about 5 minutes, stirring occasionally until corn is slightly golden and jalapeños softened.
  3. Make the creamy sauce: In a mixing bowl, whisk together mayo, sour cream, fresh lime juice, garlic powder, smoked paprika, salt, and pepper.
  4. Combine ingredients: Add sautéed corn and jalapeños to the creamy sauce. Fold in chopped cilantro, crumbled Cotija cheese, and shredded Monterey Jack or cheddar cheese. Mix gently until evenly combined.
  5. Transfer to baking dish: Spoon mixture into a greased 9×9-inch casserole dish and smooth the top.
  6. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes until bubbly and golden brown on top. Optionally broil for last 2 minutes for extra crust, watching closely to avoid burning.
  7. Rest and serve: Let casserole rest for 5 minutes before serving. Garnish with extra lime juice and cilantro if desired.

Notes

Sautéing jalapeños mellows their heat and adds smoky flavor. Pat frozen corn dry to avoid watery casserole. Fold cheese gently to avoid clumping. Use fresh lime juice for best flavor. Can be made vegan by substituting mayo, sour cream, and cheese with plant-based alternatives. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: Mexican street corn casserole, elote casserole, jalapeño corn casserole, spicy corn casserole, creamy corn casserole, easy Mexican side dish

Find it online: https://novanosh.com/flavorful-mexican-street-corn-casserole-recipe-easy-spicy-jalape-n-o-version/