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Mexican street corn, also known as elote, has taken the culinary world by storm. This delightful dish, traditionally served on skewers or in cups, features grilled corn slathered in a creamy mixture of mayonnaise, cheese, lime, and spices, making it a popular choice at street fairs and festivals. Its vibrant flavors and satisfying texture have inspired countless variations, from salads to dips. Among these adaptations, the Sizzling Mexican Street Corn Bake stands out as a delicious and easy-to-make dish that captures the essence of elote while offering the convenience of a baked casserole.

Mexican Street Corn Bake

Discover the delightful flavors of Sizzling Mexican Street Corn Bake, a tasty twist on the classic elote. This easy casserole brings together sweet corn, creamy ingredients, tangy lime, and a blend of spices, resulting in a warm, cheesy dish that’s perfect for any gathering. Great as a side or a main dish, it’s quick to prepare and sure to impress your guests. Enjoy the vibrant tastes of Mexico at your dining table with this comforting recipe.
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Ingredients
  

4 cups fresh corn kernels (approximately 6 ears of corn or 3 cups canned corn, well-drained)

1 cup sour cream

1 cup mayonnaise

1 cup crumbled cotija cheese (or substitute feta cheese if cotija isn't available)

1/2 cup fresh cilantro, chopped (plus extra for garnish)

2 tablespoons fresh lime juice (about 1 medium lime)

1 teaspoon chili powder (adjust according to spice preference)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for additional heat)

Salt and pepper to taste

1 cup shredded mozzarella cheese (for topping)

1/2 cup crushed tortilla chips (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's hot when you're ready to bake.

    If using fresh corn, carefully stand the corn upright and slice down to remove the kernels. If using canned corn, make sure to drain it thoroughly to avoid excess moisture.

      In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper (if desired). Mix well until all components are thoroughly blended.

        Season the corn mixture with salt and pepper to taste, adjusting as needed for your preference.

          Grease a 9x13 inch baking dish with cooking spray or butter, then spread the corn mixture evenly into the dish.

            Evenly sprinkle the shredded mozzarella cheese over the top of the corn mixture, ensuring a nice coverage.

              Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is beautifully golden brown and bubbly.

                After baking, remove the dish from the oven and allow it to cool for about 5 minutes to set.

                  Before serving, generously sprinkle the crushed tortilla chips on top for added crunch and garnish with extra chopped cilantro.

                    Serve warm, accompanied by lime wedges for squeezing over the dish for an extra zing of flavor.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

                        Presentation Tips: Serve the dish straight from the baking dish for a casual vibe, or transfer to a decorative serving platter. Garnish with additional cilantro and lime wedges for a pop of color and freshness!