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Mexican Street Corn Casserole Recipe

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4 from 9 reviews

This Mexican Street Corn Casserole is a creamy, cheesy casserole inspired by the classic Mexican street corn. Combining fresh corn kernels with a smooth cream cheese blend, fresh scallions, and cilantro, this dish is baked until hot and bubbly and topped with melted mozzarella or cheddar cheese. It’s an easy, flavorful side dish perfect for weeknight dinners or gatherings.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 30 ounces Frozen Corn Kernels (three 10 ounce bags)
  • 8 ounces Cream Cheese (softened, about 1 cup)
  • ½ cup Vegetable Broth or Chicken Broth
  • 2 tablespoons Butter (salted)
  • 6 Scallions (green onions, finely sliced)
  • ½ cup Fresh Cilantro (chopped)
  • 1 cup Shredded Mozzarella or Cheddar Cheese
  • 1 teaspoon Salt (or to taste)
  • 1 teaspoon Ground Black Pepper (or to taste)

Instructions

  1. Prep the fresh ingredients: Finely slice the scallions and chop the fresh cilantro. Set aside these fresh herbs for later use in the casserole.
  2. Soften the cream cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for 30 to 45 minutes until softened, making it easier to blend smoothly.
  3. Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare it for baking the casserole later.
  4. Thaw the corn: Place the frozen corn kernels in a strainer and run cold water over them to thaw quickly while draining excess water.
  5. Make the creamy corn mixture: In a blender or food processor, combine the softened cream cheese, broth, and about ½ to ¾ cup of the thawed corn kernels. Pulse until you achieve a thick, creamy texture. Set this blended mixture aside.
  6. Sauté scallions: In a medium pot over medium heat, melt the salted butter and add the sliced scallions. Stir and cook for about 1 minute until fragrant.
  7. Combine all corn mixtures: Add the remaining corn kernels to the pot along with the blended cream cheese-corn mixture, chopped cilantro, salt, and black pepper. Stir well and bring to a gentle simmer, cooking for about 5 minutes to meld flavors.
  8. Assemble the casserole: Pour the hot corn mixture into a greased casserole dish and evenly sprinkle the shredded cheese on top.
  9. Bake the casserole: Bake in the preheated oven for 10 to 15 minutes until the casserole is hot and bubbly. For a nicely browned top, optionally place under the broiler for 1 to 2 minutes, watching carefully to avoid burning.
  10. Serve and enjoy: Remove the casserole from the oven and serve warm as a delicious, creamy side dish.

Notes

  • Use vegetable broth to keep this recipe vegetarian; chicken broth adds more savory depth if not vegetarian.
  • Shredded cheddar will give a sharper flavor, while mozzarella yields a creamier, milder taste.
  • If pressed for time, cream cheese can be softened in the microwave in short bursts, but be careful not to melt it.
  • You can prepare the scallions and cilantro ahead of time and refrigerate until ready to use.
  • This casserole pairs well with grilled meats, tacos, or as a hearty side for Mexican-themed meals.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/mexican-street-corn-casserole-recipe/