Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Creamy Elote-Style Corn Casserole

Servings: 6 to 8

Inspired by the Mexican street-food favorite, this casserole brings all the zesty flavor of corn spiked with cheese, chile, and lime into a comforting, creamy casserole. Serve it with grilled flank steak or shrimp tostadas.

Ingredients

  • Cooking spray
  • 1 cup mayonnaise
  • 1-1/2  Tbs. finely grated lime zest
  • 1 clove garlic, minced
  • 1-1/2 tsp. chili powder
  • Kosher salt
  • 5 cups fresh or defrosted frozen corn kernels
  • 4-1/2 oz. Cotija cheese, crumbled (about 1 cup), more for garnish
  • 6 scallions, thinly sliced, more for garnish
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 30
  • Sodium (mg): 450
  • Carbohydrates (g): 22
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 6

Preparation

  • Heat the oven to 425°F. Coat the bottom and sides of an 8×8-inch or other 2-quart baking dish with cooking spray.
  • In a large bowl, whisk together the mayonnaise, lime zest, garlic, chili powder, and 1/4 tsp. salt. Add the corn, Cotija, and scallions, and stir until combined. Transfer to the baking dish, and spread in an even layer. Bake until bubbling and browned around the edges, about 40 minutes.
  • Sprinkle with more scallions and cheese before serving. Serve with lime wedges.

Reviews

Rate or Review

Reviews (3 reviews)

  • Krispie | 11/18/2019

    This was super easy (I used frozen corn since it was November) and able to be made ahead - just wait to cook it until the last minute. There we zero leftovers - which is super unusual in my house. I will definately make again and soon!

  • Mon1ca | 07/28/2019

    My sister made this substituting Cojita cheese for feta and a bit of leftover Tex-Mex cheese and it was tasty. Can’t wait for my next potluck!

  • RainierWolfcastle | 05/31/2019

    This is nearly identical to the recipe I make which garners rave reviews. I use only 2 Tbs of mayo (actually Lemonaise Light) and 2 oz of cheese, and I add 1 jalapeño and 1-2 Fresno chiles.

    But my real question is: why bake it for 40 minutes? The whole point of the dish is fresh fresh fresh corn taste. 40 minutes seems like baking the corn into submission. You can retain that freshness a lot better while still adding nice char and browning by tossing the corn occasionally in a skillet over medium-high heat for 7-10 minutes.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options