Three Cheese Mexican Street Corn Casserole
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Recipe Intro From honestlyyum
Three Cheese Mexican Street Corn Casserole is the ultimate way to bring the bold, creamy, and cheesy flavors of elote to your Cinco de Mayo table—or any festive gathering. Packed with sweet corn, tangy crema, and three kinds of cheese, this casserole version is easier to serve, easier to eat, and just as crave-worthy as the original street snack.
- Recipe Card
Recipe Card
ingredients
- 1 tablespoon unsalted butter, for greasing dish
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated jack cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1 large egg
- 7 ears corn, kernels removed
- Handful of freshly chopped cilantro
- Lime wedges, for serving
- Handful of crumbled cotija cheese
- Tajín or other Mexican chile-lime seasoning, for seasoning
Method
Step 1
Preheat the oven to 350°F. Grease a medium casserole dish with butter.
Step 2
In a large bowl, combine the mayonnaise, sour cream, jack cheese, Parmigiano-Reggiano, and egg. Mix well until smooth.
Step 3
Cut the kernels off the cobs and add the corn to the mayo mixture. Stir until evenly combined.
Step 4
Pour the mixture into the prepared casserole dish and bake for 35–40 minutes, or until golden and bubbling.
Step 5
To serve, sprinkle the top with crumbled cotija, chopped cilantro, and a few pinches of Tajín. Serve with lime wedges on the side for squeezing.