Celebrate the flavors of summer with this vibrant Mexican Street Corn Casserole!
Bursting with sweet corn and bold spices, this sunny dish is perfect for backyard barbecues, family meals, or gatherings with friends. Easy to whip up hot or chilled, it is the ultimate sidekick for all your summer meals.
Ingredients
- 1 tbsp Butter
- 4 cups Fresh, frozen, or canned corn
- ⅔ cup Sour cream
- ¼ cup Red onion, diced
- 1 Jalapeño, seeded and diced
- 2 tsp Chili powder, divided
- ¾ tsp Garlic salt
- 6 oz Queso fresco, divided
- ¼ cup Cilantro, chopped
Instructions
- Preheat oven to 350° F. Spray 8×8 pan with nonstick spray.
- In a large skillet, add butter and corn. Sauté until corn starts to brown.
- In a large bowl, stir corn, sour cream, red onion, jalapeño, 1½ tsp chili powder, garlic salt, and 4 oz. of the queso fresco.
- Pour in pan and sprinkle the remaining chili powder on top. Bake 15–20 minutes or until hot and bubbly.
- Top with remaining cheese and cilantro. Serve warm or let cool and chill for later.
Article written by Allyson Joy and originally published in Focus on Carlsbad 2025 Summer edition.
Allyson Joy
Allyson Joy is the Associate Publisher of Focus Magazines. She can be reached at allyson@focusnm.com.
