Hamdi Saidani This Pioneer Woman Mexican Street Corn Casserole is a creamy and zesty recipe, which is made with frozen corn and queso fresco. It’s the ultimate comfort food, a crowd-pleasing side dish perfect for any potluck or taco night, ready in under an hour.
Pioneer Woman Mexican Street Corn Casserole Ingredients
All the classic flavors of elote in an easy, baked casserole.
- 40 oz bag frozen corn (about 5 cups)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 teaspoons chili powder, divided
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco, crumbled and divided
- 3 tablespoons fresh cilantro, chopped
- Fresh limes, for serving (optional)
How To Make Pioneer Woman Mexican Street Corn Casserole
A step-by-step guide to this incredibly easy and flavorful side dish.
- Prep Oven and Mix Casserole: Preheat your oven to 350°F. Spray a 13×9-inch baking pan with nonstick spray. In a large bowl, stir together the corn (it can be frozen or thawed), mayonnaise, sour cream, 1 ½ teaspoons of the chili powder, the garlic powder, salt, and 4 ounces (about two-thirds) of the crumbled queso fresco.
- Bake the Casserole: Pour the mixture into the prepared pan and spread it into an even layer. Sprinkle the remaining ½ teaspoon of chili powder over the top.
- Bake Until Bubbly: Bake for 35-45 minutes, until the casserole is heated through and bubbling around the edges. (If using frozen corn, it will likely take the full 45 minutes).
- Garnish and Serve: Remove the casserole from the oven and top with the remaining 2 ounces of queso fresco and the chopped fresh cilantro. Serve warm, with fresh lime wedges on the side for spritzing, if desired.
Recipe Tips
For the most authentic and delicious street corn casserole.
- What is queso fresco? Queso fresco means “fresh cheese” in Spanish. It’s a soft, crumbly, and mildly salty white cheese that doesn’t melt in the same way as cheddar. It softens when heated and provides a wonderful, authentic texture and flavor.
- Can I use fresh corn? Yes, absolutely! If corn is in season, fresh corn cut off the cob would be fantastic. You will need about 5-6 ears of corn to get a similar amount. You can even grill the corn first for a deeper, smoky flavor.
- Can I make this ahead of time? Yes, this is a great make-ahead dish for parties. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
- How to add a citrus punch? As the recipe notes, a squeeze of fresh lime juice over the finished casserole is a fantastic addition. It brightens up all the rich, creamy flavors and is very characteristic of traditional Mexican street corn.
What To Serve With Mexican Street Corn Casserole
The perfect main courses to pair with this zesty, creamy side.
This crowd-pleasing casserole is a fantastic side dish for any Mexican-inspired meal or barbecue. It pairs wonderfully with:
- Grilled chicken or steak fajitas
- Tacos of any kind (especially carne asada or carnitas)
- Enchiladas or quesadillas
- BBQ ribs or smoked brisket
How To Store Mexican Street Corn Casserole
Keeping your delicious side dish fresh.
- Refrigerate: Store any leftovers in an airtight container or covered tightly with foil in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the casserole in a 350°F oven for 15-20 minutes, until heated through. You can also reheat individual portions in the microwave.
Pioneer Woman Mexican Street Corn Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 295 kcal
- Carbohydrates: 28 g
- Protein: 7 g
- Fat: 19 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this spicy?
Yes. To add a kick of heat, you can stir in some finely diced jalapeños (fresh or pickled) or a pinch of cayenne pepper along with the other seasonings.
What can I use as a substitute for queso fresco?
If you can’t find queso fresco, a mild feta cheese or cotija cheese would be the next best substitutes, as they offer a similar salty, crumbly texture.
Do I have to thaw the frozen corn first?
No. As the recipe notes, one of the great things about this dish is that you can make it with the corn still frozen. It will just need to bake for a slightly longer time to heat through completely.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chile Relleno Casserole Recipe
- Pioneer Woman French Toast Casserole Recipe
- Pioneer Woman Sausage Egg Potato Casserole Recipe
Pioneer Woman Mexican Street Corn Casserole Recipe
Description
An incredibly easy and creamy baked corn casserole with all the classic flavors of Mexican Street Corn (Elote)—chili powder, creamy mayo, and salty queso fresco.
Ingredients
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch pan.
- In a large bowl, stir together the corn, mayonnaise, sour cream, 1 ½ tsp of the chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Pour the mixture into the prepared pan and spread evenly.
- Sprinkle the remaining ½ tsp of chili powder over the top.
- Bake for 35-45 minutes, until the casserole is hot and bubbly.
- Remove from the oven and immediately top with the remaining 2 oz of queso fresco and the fresh cilantro.
- Serve warm with lime wedges for squeezing over the top.
Notes
- u003cliu003eThis recipe is incredibly convenient as you can use the corn straight from the freezer without thawing.u003c/liu003eu003cliu003eFor a smokier flavor, you can add ½ teaspoon of smoked paprika or use grilled fresh corn.u003c/liu003eu003cliu003eThe casserole is a perfect make-ahead dish; just assemble and refrigerate, then bake when ready.u003c/liu003eu003cliu003eQueso fresco is a soft, crumbly Mexican cheese; mild feta is a good substitute if you can’t find it.u003c/liu003e
