Elote Casserole
This creamy and delicious Mexican Street Corn Casserole is a great side dish for Taco Tuesday. It’s an easy-to-make twist on traditional elote, and less messy too! It's an easy recipe for busy weeknights.
Servings: 8 servings
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 30 ounces frozen corn thawed
- 6 ounces cotija
- 1/4 cup chopped cilantro
- 2 fresh limes zested and juiced
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the mayo, sour cream, chili powder, garlic powder, cumin, salt, lime zest, and lime juice. Mix to combine well.
- Add the corn and cotija cheese to the mix and stir to combine.
- Pour the corn mixture into a 9x13 baking dish.
- Bake for 30-35 minutes.
- Top with additional seasonings, cotija cheese, and cilantro if desired.
Video
Notes
- It's important that the corn is fully thawed. If not, it can cause the casserole to be watery.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 453mg | Potassium: 371mg | Fiber: 3g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg