Mexican Corn Casserole

Mexican Style Corn Casserole

I love Mexican style corn on the cob, but it can be messy.  I always seem to end up with the corn toppings on my nose or my cheeks.  Now, I have the perfect solution.  Instead of dressing up a cob of corn, why not mix everything together in a casserole and bake it.  The result is every bit as delicious as the version on the cob, but I get to keep my face clean.

Mexican Corn CasseroleThis combination of ingredients may sound strange to the uninitiated, and I’ve had friends screw up their faces when I describe it.  For those of you who have never tasted Mexican style corn on the cob, humor me.  This delicious version of corn on the cob is coated with mayonnaise, sprinkled with Cotija cheese, and then sprinkled with hot sauce.   The combination is delicious.  It’s addictive, and I, personally, can’t get enough of it.   That’s why I made this casserole, and you have to try it.  Mexican Corn CasseroleWe always serve it with the bottle of Tabasco on the table and extra Cotija cheese just in case anyone wants to add more.

This recipe goes great with Salsa Tilapia or Shrimp Fajitas or….

Thanks for visiting Patty Cake’s Pantry.

Mexican Style Corn Casserole
Recipe type: Vegetable Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a simple recipe that packs lots of good flavor. We put the dish into a cold oven because we start with frozen corn. Cold contents in a glass casserole in a hot oven can sometimes result in the dish cracking, so we avoid that by putting the cold dish into a cold oven and allowing them to warm up together. It takes a little longer to cook it, but it's worth the extra time.
  • 1 (16 ounce) package of frozen corn
  • ½ cup mayonnaise
  • ½ cup plus 2 tablespoons cotija cheese, divided
  • 2 teaspoons Tabasco sauce (or to taste)
  • 1 tablespoon lime juice
  • Chopped cilantro or sliced green onions for garnish
  1. In an oven safe casserole dish, mix together corn, mayonnaise, ½ cup cotija cheese, Tabasco sauce, and lime juice.
  2. Make sure that all ingredients are thoroughly combined.
  3. Smooth the top of the corn mixture and sprinkle with the remaining 2 tablespoons of cotija cheese.
  4. Place casserole in the oven and turn oven to 350 degrees.
  5. Allow to bake for 25 - 30 minutes or until corn is bubbly and cheese on top is golden instead of white.
  6. Top with sliced green onions or fresh cilantro before serving.

Nutrition Facts
Amount Per Serving
Calories 723
% Daily Value
Total Fat 42.9g
Saturated Fat 6.4g
Trans Fat 0.0g
Cholesterol 31mg
Sodium 889mg
Total Carbohydrates 86.4g
Dietary Fiber 8.5g
Sugars 17.6g
Protein 11.1g
Vitamin A 6%
Vitamin C 28%
Calcium 2%
Iron 46%

One thought on “Mexican Style Corn Casserole

Leave a Reply

Your email address will not be published.

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.