Creamy Elote Corn Casserole
This Creamy Elote Corn Casserole combines the rich, custardy goodness of classic corn pudding with the bold, zesty flavors of Mexican street corn. With jalapeños, cotija cheese, and a hint of lime, it’s an irresistible, crowd-pleasing side dish perfect for any occasion!
Ingredients
- 2 cans cream style corn
- 1 can whole sweet corn
- 5 eggs
- ¼ cornstarch
- ¼ sugar
- ⅓ melted butter
- 2 jalapenos, finely chopped
- ¼ cup cotija cheese, crumbled
- 1 tbsp elote seasoning blend OR (1 tsp each of: chili powder, garlic powder, lime zest, salt)
Toppings
- chopped fresh cilantro
- Lime wedges, thinly sliced
- thinly sliced fresh or pickled jalapenos
- Sour cream
- Chili powder, for dusting
- Cotija cheese, crumbled queso fresco, feta or parmesan cheese can also be used in a pinch
Instructions
- Preheat the oven to 400 degrees.
- Whisk the eggs in a large bowl.
- Gradually pour in the melted butter, little by little. Add in the sugar and cornstarch and mix well to combine.
- Add in drained corn and cream style corn. Mix well and pour the corn mixture into a buttered 9" x 13" prepared baking dish.
- Bake the corn casserole for 1 hour or until the top is golden brown and bubbling around the edges.
- Allow the casserole to cool slightly, about 5-10 minutes. Top with the cilantro, lime wedges, jalapeno slices, chili powder, sour cream and cotija cheese. Serve immediately.
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