Mexican Corn Elote Casserole is pure comfort food everyone will love. Filled with the freshest ingredients, it is summer in every bite! I’ve added a few things to a traditional Elote dish, but you can customize it to your heart’s content and it is guaranteed to be delicious!
One of the classic street foods of Mexico, Elote is corn on the cob seasoned with a creamy, seasoned mayonnaise spread and sprinkled with fresh lime juice and Cotija cheese. It is unbelievably good, truly addicting, and a treat that lingers in your mind long after you’ve returned home from vacation.
When I heard that today’s Food Network FN Dish theme was corn on the cob, I took some of the flavors of Elote corn and converted them into a casserole. You get the essence of the Mexican street delicacy without having to hop on a plane.
If corn on the cob is not in season or unavailable, frozen corn kernels would be nearly as good and cook in about the same amount of time. Only use canned corn as a last option.
My parents were from Indiana and shared their passion for fresh corn with all of us. I love chomping down on the corn, the kernels popping between my teeth, munching from one end to the other. But as I got older I found that corn is much easier to eat once the kernels are cut off the cobs. Now I nearly always trim the ears and serve the corn spooned onto plates.
I have used two types of chile today, chili powder and the adobo sauce from chipotles en adobo. The chili powder is very traditional and the adobo sauce brings a smokiness similar to what you would have if you grilled your corn. Chipotle en adobo is dried and smoked jalapenos in a vinegar sauce which will add a great pop of heat to every bite. You will find it in the Mexican or international section of grocery stores.
If you want, you can grill the corn for additional flavor. Shuck the ears and place them directly on the hot grates, turning so that you get grill marks on all sides. Then cut the kernels off the ears and proceed with the recipe.
The tomatoes in the market are absolutely gorgeous and I couldn’t resist them. They scream summer to me and add a beautiful contrasting color. Their flavors blend perfectly with the Mexican seasonings and boost the vegetable quotient making this a good choice for either a vegetarian entrée or side dish to grilled meats and poultry.
The recipe may sound like an odd combination of ingredients but it creates a wonderful, flavor-packed bite that keeps you coming back for more! This Mexican Corn Elote Casserole is the perfect side dish for your summer barbecues when you are celebrating all the beautiful produce in the markets. It would be a lovely accompaniment for my Santa Fe Green Chile Bacon Burgers or my Chorizo Poblano Cheeseburgers! Talk about complementary southwestern flavors! They would be great together.
The Mexican Corn Elote Casserole also holds well and reheats beautifully so you can easily make this ahead and serve it the following day. I love make-ahead dishes! They make my life so much easier and that is always a good thing.
It will probably look like there isn’t enough mayo/sour cream sauce to coat everything, but it does. Just keep stirring and turning the corn and vegetables until everything is evenly covered.
Be sure to read through the links from the Food Network blogger team. Check out the links below my recipe. I can’t wait to see how all the other people chose to prepare their corn on the cob this week.
I hope you love every bite of this Mexican Corn Elote Casserole and enjoy it this summer. And if you use frozen corn kernels, you can make it all year long. Have fun and see you back here after the weekend for Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Mexican Corn Elote Casserole:
- Casserole: mayonnaise, sour cream, sauce from chipotles en adobo, cumin, garlic powder, chili powder, salt and pepper, lime zest and juice, oil, poblano peppers, red bell pepper, red onions, corn kernels, cotija or Parmesan, cherry tomatoes, cilantro or parsley
- Garnishes: green onions, reserved cilantro, additional cheese (optional), reserved tomatoes, fresh lime slices
PRO Tip:
Breaking the corn cobs in half gives you a flat surface to work with, and helps keep the corn from slipping when cutting the kernels off the cobs. It always makes me nervous when I see people sawing away with the ears wobbling dangerously.
PRO Tip:
To get the most juice out of citrus fruits, microwave them whole for about 15 to 20 seconds then using the palm of your hand to press down firmly as you roll them back and forth. This helps break down the cell walls giving you more juice! Slice in half through the equator and use a reamer to get all the juice out of the fruit.
How to make Mexican Corn Elote Casserole:
- Boil the corn for about 4 minutes, turning often to be sure all sides of the cobs are evenly cooked. Remove from the water and set on a large cutting board to cool.
- Combine the mayonnaise, sour cream, chipotles en adobo sauce, cumin, garlic powder, chili powder, and salt and pepper. Add the lime zest and juice and whisk until smooth. Taste and adjust seasonings as needed. Set aside.
- Add the oil, poblano peppers, bell pepper, and onions to a skillet. Cook the vegetables over medium heat until softened, about 8 minutes. Remove from the heat.
- Break each ear of corn in half, set them cut-side-down on the cutting board, and use a sharp knife to remove the kernels.
- In a large mixing bowl, add the corn kernels, cheese, most of the tomatoes, and sauted vegetables. Top with the seasoned mayonnaise, tossing to coat evenly. Pour into the prepared baking dish and spread into an even layer. Place in the oven and bake about 15 to 20 minutes until everything is heated through. Tent with foil if the top is getting too brown.
- Remove from the oven and sprinkle the top with the green onions, additional cheese if desired, and remaining cilantro. Scatter the reserved tomatoes on the top for bright color and freshness and tuck some lime slices along the edges of the dish. Serve immediately. Can also be cooked ahead and reheated.
PRO Tip:
If you will be serving this at a party, picnic, or BBQ where it will be at room temperature longer than 2 hours, you can place your serving dish in a larger pan filled with ice and serve it chilled, keeping it safe for much longer.
PRO Tip:
If you want to make this dairy-free, leave out the cheese or use a non-dairy cheese.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
The place where gluten might hide in this dish is in the ground chile powders. Penzey’s and McCormick are both very good at listing all the ingredients in their products so you know exactly what you are eating. Be sure to check with the manufacturer if you have any questions.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Mexican Corn Elote Casserole (GF)
Mexican Corn Elote Casserole is pure comfort food. Filled with the freshest ingredients, it is summer in every bite! I’ve added a few things to a traditional Elote dish, but you can customize it to your heart’s content and it is guaranteed to be delicious!
Ingredients
Casserole
- 1 tbsp vegetable oil, for the baking pan
- 6 ears fresh corn on the cob, shucked, or about 6 cups (912g) frozen corn kernels, thawed
- 1/4 cup (57g) mayonnaise
- 1/4 cup (57g) sour cream
- 1 to 2 tbsp sauce from a jar of chipotles en adobo*, to taste
- 1 tsp ground cumin, to taste
- 1/4 tsp dried garlic powder
- 1 tbsp chili powder** or ancho chile powder**, or to taste
- Kosher salt and freshly ground pepper, to taste
- Zest from 1 lime
- Juice from 1 lime, freshly squeezed***
- 1 tbsp olive oil or vegetable oil
- 2 poblano peppers, finely chopped
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 1/2 cup (50g) crumbled cotija, feta, or grated Parmesan cheese
- 1 cup (171g) cherry tomatoes, halved, some reserved for garnish
- 4 tbsp finely chopped cilantro or Italian parsley, divided
Garnishes
- 2 green onions, thinly sliced
- Reserved cilantro or parsley
- Additional grated cheese, optional
- Reserved cherry tomatoes
- Fresh lime slices
Instructions
Preheat oven to 350°F (180°C). Lightly oil a 9x13-inch baking pan (23x33 cm).
In a large pot of boiling salted water, cook the corn on the cob for about 4 minutes, spinning them so that all sides are cooked evenly. Remove the corn from the water and set them on a large cutting board to cool.
In a mixing bowl, combine the mayonnaise, sour cream, sauce from chipotles en adobo, cumin, garlic powder, chili powder, and salt and pepper to taste. Stir in the lime zest and juice and whisk until smooth. Taste and adjust seasonings as desired. Set aside.
Place the oil in a medium skillet and heat over medium heat. When hot, add the poblano peppers, bell peppers, and onions. Cook, stirring often, until the vegetables have softened, about 5 minutes. Remove from the heat and set aside.
Break each ear of corn in half. Set each piece, cut end down, on a cutting board and use a sharp knife to slice the kernels off the cob. Repeat with remaining cobs.
In a large mixing bowl, combine the corn kernels, cheese, most of the tomatoes, and half the cilantro, plus the sauteed vegetables, tossing to combine. Pour the mayonnaise mixture over the top, and stir to evenly coat everything. Pour into the oiled baking dish and spread into an even layer.
Place the pan in the oven and bake for 15 to 20 minutes or until everything is heated through. Watch and if the top is browning, tent the pan with foil.
Remove from the oven, sprinkle the top with the green onions and remaining cilantro. Add some extra cheese if desired. Scatter the reserved tomatoes on the top for some fresh bright color and add lime slices around the edges. Serve immediately.
Recipe found at www.theheritagecook.com
Notes
* Chipotles en Adobo are dried smoked jalapenos in a spicy vinegar adobo sauce. Wonderful for all kinds of dishes, the sauce provides the heat in this dish. You can use a lot of the adobo sauce and seasonings because the mayonnaise and sour cream will balance them. Feel free to make any adjustments you like.
** The only place where gluten might hide in this dish is in the ground chile powders. Penzey’s and McCormick are both very good at listing all the ingredients in their products so you know exactly what you are eating. Be sure to check with the manufacturer if you have any questions.
*** To get the most juice from citrus fruits, microwave them for about 20 seconds. Then roll them on the counter, pressing down with the palm of your hand to soften it and release the juices more easily. Then use a reamer (preferably wooden) to get all the juice out of each half. NOTE: If using the zest, always zest first, then squeeze for the juice.
While you can use frozen corn kernels that have been thawed to make this dish, I do not recommend using canned corn.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 320mgCarbohydrates: 36gFiber: 5gSugar: 9gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Create a New Tradition Today!
This recipe is part of Food Network’s Summer Soiree. See the links below for more inspiration and great recipes!
The Lemon Bowl: Corn on the Cob with Lemon Basil
The Heritage Cook: Mexican Corn Elote Casserole (Gluten-Free) (You are here)
The Cultural Dish: New England Seafood Boil
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in July 2014. The article was updated in 2024.
cheri
Summer corn is the best, love this casserole!
Jane Bonacci
Thanks Cheri, I agree. Great combination of flavors thanks to the street vendors in Mexico!