Mexican Corn Casserole

4.60 from 5 votes

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 Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!

Mexican Corn Casserole

Mexican Corn Casserole |

Mexican Corn Casserole is darn tasty, takes minimal ingredients to make, and did I mention totally fabulous?? Lol! You get the idea. Make this tonight and let me know how it goes.

Main Ingredients Needed

  • butter
  • onion
  • fresh sweet corn
  • diced mild green chiles
  • alfredo sauce
  • cumin
  • smoked paprika
  • salt & pepper to taste
  • cotija cheese plus more for garnish
  • fresh cilantro for garnish
  • chili powder for garnish

Cutting Corn off the Cob

Start by cutting the corn off the cob. Also, be sure to use the back of your knife to scrape out the milk.


Now you can saute some onion in some butter and get them nice and tender.

Green Chiles

Add in some green chiles,

Cooking Corn

all that corn, and salt and pepper. Cook up for a couple of minutes then add in the remaining spices and alfredo sauce and pop into the oven.

Mexican Corn Casserole

After 20 minutes, it should be hot and bubbly! Finish off with the remaining cotija cheese, cilantro, and chili powder.

Mexican Corn Casserole

Dig in and chow down! It’s hot, cheesy, creamy, slightly spicy and sweet as can be, especially if your corn happens to be in season! Cha-ching. BONUS!

Mexican Corn Casserole

Anyways, hope you get a chance to try this  Mexican Corn Casserole recipe soon! You’re bound to love it.

More Mexican Corn Recipes to Try!

Mexican Corn Casserole
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4.60 from 5 votes

Mexican Corn Casserole

 Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!
servings 6 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 2 tablespoons butter
  • 1/2 large onion diced
  • 4 cobs of fresh sweet corn
  • 4 oz. can diced mild green chiles
  • 15 oz. jar alfredo sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • salt & pepper to taste
  • 1/2 cup grated cotija cheese plus more for garnish
  • fresh cilantro for garnish
  • chili powder for garnish


  • Preheat to 400 degrees.
  • In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk.
  • Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.
  • Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.


Calories: 204kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 725mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 7.2mg | Calcium: 74mg | Iron: 0.6mg
Course: Dinner
Cuisine: Mexican
Keyword: Corn Casserole
4.60 from 5 votes (1 rating without comment)

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Recipe Rating

32 Responses
  1. SS

    5 stars
    Made this for a business luncheon. Everyone loved it and it continues to be requested each time there’s a luncheon.

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  5. Susan

    Mention has been made of Trader Joe’s frozen roasted corn, and I will try subbing it next time we make it to TJ’ s, but that is 60 miles one way (combine it with a trip to the huge India n Mart near by), but until that I’m just going to try with 2 cans of organic sweet corn, using a little can juice for t h e starch. Cotija cheese can be found in the Mexican section of the Wal-Mart coolers, after the cheese section. It is sold in a solid block or crumbled. Smoked Paprika can literally be found in the spice section under “Smoked Paprika.”

  6. Valerie Blair

    This looks awesome! I have a couple questions. If using frozen corn, how much would you recommend for this recipe? Also, I’m not a fan of Alfredo sauce. What substitution would you suggest? Thank you!

  7. Valerie Blair

    This looks really good. I would need to use frozen corn right now. How much do you recommend? Also, not a fan of Alfredo sauce. Any substitutes you think would be good?
    Thanks so much!

  8. Tricia Sieberns

    5 stars
    I made this last night for the first time and we loved it! I substituted the cojita cheese with Parmesan, since we don’t have anything like that around here. It was gone very quickly! Thanks for the recipe!

  9. Sharon Roeder

    My cooking skills run more towards hamburgers, meatloaf, baked chicken, etc., so I am sadly unfamiliar with all but the most basic fruits, veggies and spices – I have a question on the ingredients for the Mexican Street Corn Casserole…what is “smokes paprika”? If it’s supposed to be SMOKED paprika, is that something you can buy? Or do you have to take regular paprika and do something to it?

    Clueless Chef in Missouri –
    Sharon Roeder

  10. Cheryl @neurotic baker

    I can’t wait to try this recipe. Elotes is one of my favorite dishes and I love that you’ve turned it into a casserole. I just hope I don’t eat the entire pan myself!

  11. Katie

    5 stars
    So we made this tonight with tacos, and it was absolutely delicious. The fresh corn is so crispy and the flavor is spot on. We couldn’t get the cotija, so we used queso blanco. It will definitely be made in this house again!

  12. David

    I’m embarrassed to ask this … but I will. I don’t have a cast iron skillet. Will this work if I cook in a regular skillet and then transfer to a baking dish? (Next trip to the States I’ll get a cast iron skillet–they’re too bloody expensive here.)

  13. Jinger

    Do you think you can make your own Alfredo sauce? I am gluten fee and need to sub. the flour. The cojita cheese is in the Mexican dept. or buy the salsas in the refrigerator dept.

  14. Annie

    Sounds wonderful. Was going great reading the recipe till I saw jar of Alfredo sauce. Yuk. Great concept will try on my own tomorrow experimenting. Too much unhealthy stuff in a jar of Alfredo. Has to be a bettervway

  15. Erin @ The Spiffy Cookie

    5 stars
    I freaking love street corn! I became obsessed with it upon first experiencing it at my favorite Mexican deli in Memphis. Now that I live far away in Columbus I need this.

  16. Malinda @countrysidecravings

    Hope you had safe travels! It’s nice to get “away” for just a little bit and recharge and yes I agree it does make you miss them a ton, almost to the point you have trouble functioning because you feel as if your left arm is missing. This corn casserole looks AWESOME, way better than the stuff I make!!!

  17. Jen and Emily @ Layers of Happiness

    OMG! Goodbye corn pudding!! This looks fabulous!! So much flavor and comfort in one dish I can’t even handle it!

  18. Mary K. Burton

    I don’t know about cojita cheese; it is not available in our small town. Is there a substitute?
    We don’t have access to Trader Joe’s frozen roasted corn.



    1. Lauren

      Feta cheese would be a good substitute.

      Good thing I used regular fresh corn that I cut off the cob and not Trader Joe’s frozen roasted corn 🙂

    2. Victor Juarez

      the name of the cheese is “COTIJA” no “cojita” and is similar to a strong cheese, the name of this recipe is “ESQUITES”, this modified, it does not carry alfredo sauce, but it is good choice

  19. Beth-Ann

    Until it’s in season Trader Joe’s frozen roasted corn is a good substitute. I used it a similar approach to make Mexican Street Corn Soup.

  20. Amy @ Thoroughly Nourished Life

    So…that pan just serves one, right? I don’t think I’m going to be able to share!
    Absence makes the heart grow fonder, and reminds you how grateful you are every day to be able to do the work of loving someone, or some ones, and being the care taker. Travel home safe, and I can’t wait to see photos of your trip away!