Mexican Corn Elote Casserole is comfort food at its best—bright, creamy, and full of summer flavor. I’ve taken the classic street-food flavors of elote and transformed them into a simple casserole you can customize to your liking. It captures the essence of Mexican street corn without needing a grill or a trip to Mexico.
Elote traditionally means corn on the cob slathered with a tangy, seasoned mayonnaise mixture, finished with a squeeze of lime and salty Cotija cheese. I’ve preserved those signature notes—smoky chipotle, chili powder, lime, and cheese—while adding poblano and bell pepper, red onion, and fresh cherry tomatoes for color and texture.
If fresh corn is in season, use it—there’s nothing like the pop of sweet kernels. If not, frozen corn kernels work well and save time. I don’t recommend canned corn unless it’s your only option.
I use two chile elements here: a classic chili powder and the adobo sauce from chipotles en adobo. The chili powder brings traditional warmth; the adobo adds a smoky depth similar to grilled corn. Chipotles en adobo are smoked jalapeños in a tangy vinegar sauce and are usually stocked in the international aisle.
If you prefer extra char, grill the shucked ears directly on hot grates, turn for even marks, then cut the kernels off the cob and continue with the recipe. The fresh cherry tomatoes in this version brighten the casserole and make it a great vegetarian main or a colorful side to grilled meats like burgers or chorizo-studded patties.
This casserole keeps and reheats well, so it’s ideal for make-ahead entertaining. When mixing, it may look like there isn’t enough mayo-and-sour-cream mixture to coat everything, but keep stirring—the sauce will evenly cling to the kernels and vegetables.
I hope you enjoy every bite. If you make it, leave a rating and share a photo—seeing your versions makes my day!
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 onion, 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 steady them while cutting the kernels. It makes the job safer and easier.
PRO Tip:
To get more juice from citrus, microwave whole limes for 15–20 seconds, then roll them under your palm before halving and juicing.
How to make Mexican Corn Elote Casserole:
- Bring a large pot of salted water to a boil. Cook shucked corn for about 4 minutes, turning so all sides cook evenly. Remove and let cool on a cutting board.
- Whisk together mayonnaise, sour cream, adobo sauce (start with 1 tablespoon and add to taste), ground cumin, garlic powder, chili powder, salt, pepper, lime zest, and lime juice until smooth. Adjust seasonings and set aside.
- Heat oil in a skillet over medium heat. Add finely chopped poblano peppers, red bell pepper, and red onion. Sauté until softened, about 8 minutes. Remove from heat.
- Break each ear of corn in half, stand cut-side-down on the board, and use a sharp knife to slice the kernels off the cob.
- In a large bowl, combine the corn kernels, crumbled cotija (or Parmesan/feta), most of the halved cherry tomatoes, half the chopped cilantro (or parsley), and the sautéed vegetables. Pour the seasoned mayo mixture over the top and toss until everything is evenly coated. Transfer to a lightly oiled 9×13-inch baking dish and spread into an even layer.
- Bake at 350°F (180°C) for 15–20 minutes, until heated through. If the top browns too fast, tent with foil. Remove from the oven and garnish with sliced green onions, remaining cilantro, any reserved tomatoes, extra cheese if desired, and lime slices. Serve immediately. The casserole reheats well.
PRO Tip:
If serving at a picnic where the dish will sit at room temperature more than two hours, place the baking dish in a larger pan filled with ice to keep it chilled and safe.
PRO Tip:
To make this dairy-free, omit the cheese or substitute a non-dairy alternative.
Mexican Corn Elote Casserole (GF)
Mexican Corn Elote Casserole is bright, creamy, and full of summer flavor. It’s easily adaptable and makes a lovely side or vegetarian main.
20 minutes
25 minutes
45 minutes
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, 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 9×13-inch baking pan (23×33 cm).
- In a large pot of boiling salted water, cook the corn for about 4 minutes, turning so all sides are evenly cooked. Remove and cool on a cutting board.
- In a bowl, combine mayonnaise, sour cream, adobo sauce, cumin, garlic powder, chili powder, salt, and pepper. Stir in lime zest and juice and whisk until smooth. Taste and adjust.
- Heat oil in a skillet over medium heat. Add poblano, red bell pepper, and onion. Sauté until softened, about 5–8 minutes. Remove from heat.
- Break each ear of corn in half and stand cut-side-down on the board. Use a sharp knife to slice off the kernels.
- In a large bowl, mix corn kernels, cheese, most of the tomatoes, half the cilantro, and the sautéed vegetables. Pour the seasoned mayo mixture over and toss to coat. Transfer to the prepared baking dish and spread evenly.
- Bake 15–20 minutes until heated through. Tent with foil if the top browns too quickly.
- Remove from oven and garnish with green onions, remaining cilantro, reserved tomatoes, extra cheese if desired, and lime slices. Serve immediately.
Notes
* Chipotles en adobo are smoked jalapeños in a tangy vinegar sauce—start with a small amount and adjust for heat.
** Check ground chile powders for additives if you need to avoid gluten.
*** Zest before juicing. Microwaving citrus briefly and rolling it under your palm helps release more juice.
Frozen kernels work well; canned corn is not recommended. Use a kitchen scale for the most accurate results. Ingredient formulations can change—always verify if you have specific dietary needs.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 239Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 320mgCarbohydrates: 36gFiber: 5gSugar: 9gProtein: 7g
The nutritional information is an estimate. For medical or dietary needs, consult a reliable source or professional.
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This recipe was shared as part of Food Network’s Summer Soiree and complements many other corn-focused dishes and salads.
Welcome! The suggestions here are not dietary advice and are not a substitute for professional consultation. Unauthorized use of material without permission is prohibited. This page may contain affiliate links; the author may earn a small commission from qualifying purchases at no extra cost to you. The recipe was first shared in July 2014 and updated in 2024.