This post has been created using Shamrock Farms products. I partnered with them to bring you this easy Mexican Street Corn Casserole recipe.
Ditch your traditional corn casserole and add some creaminess and heat with this Mexican street corn casserole.
It comes together in a matter of 15 minutes and all you have to do is bake it and garnish and enjoy it.
This dish is a flavorful addition to your Thanksgiving celebrations. It can easily serve as an appetizer or side dish for your holiday gatherings and it can be served hot or room temperature. It's a no-fuzz dish!
Let's review the ingredient list for this Mexican Corn Casserole:
- Sweet Roasted Corn: You can use any kind of corn you have. I personally like it roasted.
- Sour Cream: Pick a high quality sour cream such as Shamrock Farms. I used the full fat version but the light sour cream will work as well.
- Cream Cheese: I used full fat cream cheese but you can lighten up this casserole using low or fat free cream cheese.
- Chipotles en Adobo: This smoky chili adds a ton of flavor and depth to this dish with a little heat without making this a spicy dish. If you like it spicy I would double the amount of chipotles in the recipe.
- Cheese: I bake this casserole with Mexican blend cheese but any cheese that melts will work. If you are planning on serving this as a dip, you can skip the melted cheese and just garnish with quest cotija (feta is a good substitute) or quest fresco.
This dish can be made ahead of time, 1 or 2 days before you plan on eating it. It reheats really well. Just hold up the garnishes until you are ready to eat it.
If you can't find the cotija cheese to garnish, use feta or skip altogether. Make sure to use a good amount of cilantro and paprika to garnish the casserole.
If you love Mexican Street Corn be sure to check out my Elote recipe.
Creamy Street Corn Casserole
- 1 cups sour cream
- 8 cups of frozen sweet corn thawed
- 8 0 z cream cheese
- 2 Tablespoons of chipotles en adobo
- 2 teaspoons of paprika
- ¼ teaspoon of cumin
- 2 teaspoons of salt
- 1 cup Mexican blend cheese
- Cilantro to garnish
- Cotija or feta cheese
- Preheat oven to 350° F. Coat an oven-safe baking dish with cooking spray.
- With a hand mixer, mix the sour cream, cream cheese, spices and chipotles en adobo until smooth.
- Add the sauce to the frozen corn and half of the Mexican cheese blend.
- Place in an oven safe dish and bake for 15 minutes at 350 F.
- Add the rest of the Mexican cheese and broil for 1 minute until top is melted and golden brown.
- To serve garnish with lime wedges, cilantro and cotija cheese.
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