Mexican Street Corn Casserole
I can never get enough corn when it is at it's peak each summer! The only thing better than an ear of fresh, buttery corn on the cob is this incredibly delicious Mexican Street Corn Casserole, it's seriously O.M.G. delicious!
This can either be called Mexican Street Corn Salad or a Mexican Street Corn Casserole. It east the same either way. You can serve this warm or at room temperature (which is what I normally do).
Table of Contents
I think it comes down to how you serve it for what you call it:
- If its warm and freshly made - Mexican Street Corn Casserole
- If its made ahead of time and served room temp at a BBQ - Mexican Street Corn Salad
- If you put it out as an appetizer with chips instead of a side dish - Mexican Street Corn Dip
Make sense?? This easy recipe using fresh corn is really versatile and can satisfy the masses.
Sometimes I add avocado chunks to this (seasoned first with salt, black pepper and fresh lime juice). And sometimes I add homemade Avocado Crema to it as pictured below (which is delicious as a chip dip as well!)
I am known for my White Chicken Enchiladas and my Shredded Beef Enchiladas in my circle of friends and family. When corn is in season I always serve this Mexican Street Corn Casserole alongside them.
Can I used canned corn?
I say no. I know some use canned corn, however in my opinion, the whole point of a street corn recipe is highlighting fresh corn taste. That is where the wow factor comes from.
Mexican Street Corn Salad Ingredients
- fresh corn, fresh garlic, fresh jalapeno, fresh lime, fresh scallions (cilantro & avocados optional)
- butter
- Salt & pepper
- Mexican table cream
- Cayenne pepper / Paprika / Chipotle Powder (one or all)
- Cotija cheese
Tips
- If you want this street corn casserole creamy, add in lots of Mexican table cream and the cotija cheese when warm.
- Fresh is best. Fresh corn, fresh lime, fresh jalapeno, fresh garlic, etc.
- Serve it just after cooking the corn and assembling if you want it warm. Or enjoy it at room temperature.
Street Corn Casserole Variations
- Add seasoned chunks of avocado
- Make it spicy by adding jalapenos, cayenne pepper, chipotle powder and/or smoky paprika.
- You can keep this Mexican Street Corn Salad recipe simple with the base ingredients or you can choose to jazz it up with avocado chunks and extra Mexican table cream on top. Either way its creamy, cheesy & delicious!
- Mix the cheese in when it is warm, which then melts into the dish. This was its creamy and can also serve as a dip scooped up with tortilla chips. Or wait till cool and add cotija cheese then as well as some queso fresco cheese on top if you like as shown just below.
- If you enjoy the fresh taste of cilantro, add it in. If not, leave it out.
I hope you enjoy this street corn recipe! Don't forget some homemade Classic Margaritas or Make Ahead Frozen Margaritas to go with!! XO - Colleen
Originally posted in 2016. Updated July, 2026.
Mexican Inspired Recipes to try
Mexican Street Corn Salad
Ingredients
- 8 ears of corn white if you can get it
- 2 cloves garlic minced
- 3 TBS butter
- Salt & pepper
- ½ to 1 cup of Mexican table cream this is what I found...love!!
- 1 jalapeno minced (seeds in or out, your preference)
- Red pepper Cayenne
- 1 juice of 1 lime
- 1 ½ avocados cut into bite sized pieces (optional)
- Cojita cheese crumbled about ½ a cup to a cup
- ½ cup sliced or snipped scallions more or less to taste
Instructions
- Peel your corn, cut if off of the cob into a large bowl.
- In a large sauté pan, melt 3 TBS butter. Once melted, add the garlic and jalapenos and sauté for 30 seconds. Add the corn and sauté over medium-high heat for about 6 minutes, stirring it often.
- Season it with salt & pepper to your liking.
- Add the corn and cook to your preference, I like it still a bit crisp for this. So for me I cook it for about 4 minutes.
- Add in scallions.
- Add in the Mexican table cream. Stir it all around, Depending on your prefernce for creaminess (and how large and thick your corn ears were add ½ a cup, stir and them maybe add ¼ to a ½ cup more).
- Add a dash or two of Cayenne pepper (if you like heat) and stir.
- Add in ½ cup to 1 cup of citija cheese and stir till creamy.
- Taste and adjust seasonings to your preference.
- If adding avocado...Squeeze some lime juice over your avocado chunks, then season them with salt & pepper. Add gently to your corn mixture and toss gently to incorporate.
- Scrape the corn mixture into your serving bowl.
- Generously crumble additional Cotija cheese over-top. As well as cilantro if using and additional scallions. If you really enjoy jalapeno, add a few sliced jalapenos overtop as well.
- Drizzle with some additional Mexican table Cream.
- Sprinkle with a dash or two of Cayenne pepper and serve.
- Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret!
I adore Mexican Street Corn, and I make a mean enchilada, too! LOVE your twists on these recipes and your Dinner En Green is GORGEOUS! I was able to tour some California Avocado Groves a couple years ago, and even got to pick some California Avocados, it was an amazing experience! I definitely want to go back for a Dinner En Green, though!!!
Thanks Rachel! You picked your own!! That is awesome! A dinner in the Groves would be amazing...save me a seat!!
Do you add the cream mixture to the corn mixture too? The recipe says "drizzle with additional table cream" but never specifies when to add the mixture from the stove.
Hi and yes, step 6 is where it says to add in the cream to the mixture. Anywhere from 1/2 cup to a cup depending on your preference for creaminess as well as the yield of corn from your ears. Enjoy!
I understand now. You never heat up the table cream. Just add it in. (Sorry!)
🙂
This looks so great!! I NEED that salad in my life!
Thanks! It was really good!! When you have corn and avocados at their peak...you can't go wrong!
You did dinner right for sure! That salad looks amazing and those pretty green glasses are gorgeous too for the table!
Mmmm I love corn this time of year also!! This is a great way to put it to good use 🙂
What a lovely party and dish! What a great way to enjoy summer corn and fresh avocado. YUM!
Wow, I love the idea of this. I'm all about how great traditional Mexican Street Corn looks but I would make a total mess of myself trying to eat it. I love this is sort of deconstructed. Right up my alley.
Dang, that looks and sounds totally fabulous, can't wait to try it!
I only wish I had people in my life that wanted to do a MasterChef challenge! How fun!!!
This salad looks incredible. Very creative and delicious and WAY easier to eat than corn on the cob!
We have SO much fun doing those...Not gonna lie it creates quite the mess but the girls are really learning how to think on their feet and some technique 🙂
I need this in my life! Like, today!!
I could make a meal out of this - it sounds beyond amazing!
This Dinner en Green is perfection and highlights the avocado perfectly. Elote is one of my favorite salads and the avocado twist is brilliant!
This looks absolutely fabulous. Nothing beats Mexican street corn, so I'm totally on board with this spin on it. Such a cool recipe. And your dinner looked wonderful.
Thank you!!
I'd like the spicy enchiladas recipe please
I have never posted that recipe. I think its because I always gobble them up and can't wait to take a photo, plus I just think I won't be able to get a decent photo since let's face it, they are just not pretty individually. However I will put it on my list to shoot this or next week. Now I am excited to eat them!! Stay tuned Susan.
Hello Colleen I was wondering if you ever posted the recipe for the spicy chicken enchiladas?
Spicy white chicken enchilada recipe please!?!
Sonya, I just posted that recipe! Finally!! Here is a link to it - https://soufflebombay.com/2018/03/white-chicken-enchiladas-recipe.html Hope you enjoy! They are really good!!
I can't find the cheese or table cream is there something else I can use can"t wait to try this. Thank you
Hi Esther, well you can try adding 1 TBS lime juice to 1 cup of sour cream. That may be something similar. As far as the cheese and I guess you can use some freshly grated Parmesan (more flavorful than Cojita). I find the Mexican table Cream and Cojita cheese at Walmart...I made a trip every so often just for those ingredients, lol!).
If I was to use canned corn how many cans should I use for this recipe ?
Thank you
Hmmm, I am not sure canned corn will taste the best with this. I would say use frozen white corn if you can't get fresh. If you do want to try canned I would say 3-4 cups worth.
what is mexican table cream?
It is like a thinner sour cream. This is the brand I use - https://www.walmart.com/ip/Cacique-Crema-Mexicana-Fresh-Table-Cream-15-oz-Jar/10451930 and actually the only one I have ever seen available. I think this is what chipotle uses as well when they say "sour cream". Delish!