A seriously underrated side dish, corn casserole is more common to see in the southern United States than other regions, but it’s still regarded as a timeless Thanksgiving classic. It’s a shame corn casserole is not served more often throughout the year, especially when there are so many delicious flavor combinations you can make with a base recipe! Corn casserole, or known to many as corn pudding, is a cross between cornbread and creamed corn, and is an irresistible side dish that honestly should be on the table year round! I like it because it’s versatile, economical and super filling which means you can feed a starving hoard with this recipe! Also since I live in the Southwest, I’m always hankering for something a little spicy, so this Creamy Elote Corn Casserole has a unique twist with the addition of fiery jalapenos, cotija cheese and elote seasoning!

Imagine delicious Mexican street corn – elote – a popular street food of a chargrilled corn cob slathered with a mix of mayonnaise, chili powder, lime and and dusted with queso fresco, in a casserole! I put a fun twist on classic corn pudding by incorporating more southwest flavors, but still including the classic queso fresco, lime and chili powder that makes traditional elote so scrumptious.

You may have also heard of esquite, which is essentially the same dish but is served with the kernels cut off the cob and served in a cup or bowl. It’s essentially elote in a cup!

Here’s Everything You’ll Need To make This Easy Mexican Corn Casserole

Corn: Cream style corn gives this casserole volume, while the whole sweet corn adds pleasant texture.
Binders: Eggs, cornstarch and sugar all act as binders to create a custardy, pudding like texture to hold all that creamy corn.
Butter: Melted butter helps to develop those delicious crispy edges of the casserole, and is an obvious match for the grassy sweetness of the corn!
Seasonings: Bold flavors of jalapenos, chili powder, fresh lime juice, garlic powder and cayenne pepper add a smoky ,spicy flavor to the otherwise mild flavor of the corn.
Fresh toppings: Cotija cheese (a fresh Mexican cheese), cilantro, lime slices and fresh jalapenos really take this casserole to the next level by adding a fresh verdant note!

Substitutions When Making This Elote Corn Casserole

To make this casserole easier, I opted for canned corn, but you can substitute fresh corn in the same quantity. I can of corn is about 2 cups, and I would recommend either blanching or microwaving the corn for a few minutes to slightly cook the kernels so they are tender in the casserole.

To swap out the cotija you can try using queso fresco cheese, or in a pinch, feta or crumbled parmesan cheese. I would encourage you to try and find cotija to keep the flavors closer to the authentic elote, but if you’re not able to get your hands on some then these other substitutions will deliver the cheesy note that rounds out dish.

How To Store Street Corn Casserole

This elote casserole will keep well in the fridge for 3-4 days. To store leftovers, allow the casserole to cool quickly, then pack into an airtight container. You can also keep the casserole in its original baking dish and cover tightly with plastic wrap. I wouldn’t recommend aluminum foil as it can react with the lime slices and lime juice that is on the top of the casserole.

To reheat this street corn casserole, simply cut off a portion and reheat in the microwave until hot. To reheat the entire casserole, warm in the oven at 350F for 30 minutes until hot and bubbling.

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