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Immerse yourself in the vibrant flavors of Mexico with the Sizzling Mexican Street Corn Bake, a dish that encapsulates the essence of the beloved street food known as "Elote." This traditional Mexican treat features grilled corn on the cob slathered in a creamy dressing, sprinkled with cheese, and finished with a squeeze of lime. Our baked version elevates this street snack into a comforting casserole that is perfect for gatherings, potlucks, or a cozy family dinner. With its delightful combination of fresh corn, zesty lime, and a medley of spices, this recipe lets you savor the taste of summer corn any time of the year.

Mexican Street Corn Bake

Experience the vibrant taste of Mexico with Sizzling Mexican Street Corn Bake! This comforting casserole transforms the beloved street food Elote into a delightful dish perfect for gatherings and family dinners. Featuring fresh corn, creamy dressing, cotija cheese, and zesty spices, this baked treat is bursting with flavor. With its cheesy, crispy topping and rich texture, it's a fantastic way to enjoy summer corn all year round while creating lasting memories with loved ones.
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn or 3 cups canned corn, drained)

1 cup sour cream

1 cup mayonnaise

1 cup crumbled cotija cheese (or feta if cotija is unavailable)

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

2 tablespoons lime juice (about 1 lime)

1 teaspoon chili powder (adjust to taste)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for 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).

    If using fresh corn, remove the kernels from the cob by standing the corn upright and carefully slicing down. If using canned corn, ensure it's well-drained.

      In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper (if using). Stir until all ingredients are well incorporated.

        Season the mixture with salt and pepper to taste.

          Transfer the corn mixture to a greased 9x13 inch baking dish, spreading it out evenly.

            Sprinkle the shredded mozzarella cheese evenly over the top of the corn mixture.

              Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

                Once baked, remove from the oven and allow it to cool for a few minutes.

                  Before serving, sprinkle the crushed tortilla chips on top and garnish with extra cilantro.

                    Serve warm with lime wedges for squeezing on top.

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