Mexican Street Corn Casserole

Mexican Street Corn Casserole is packed with sweet corn, cream cheese, melty cheese, and fresh cilantro. It’s an effortless, flavor-packed side dish that works for any family dinner or party in any season.

If you love the bold, irresistible flavors of Mexican street corn, this Mexican Street Corn Casserole is about to become your new favorite side dish. It’s rich, creamy, and packed with a perfect balance of sweet corn, tangy cream cheese, fresh cilantro, and melty cheese. The natural sweetness of the corn pairs beautifully with the savory, slightly salty flavors, while scallions add a subtle bite of freshness. Every bite is indulgent yet comforting, with a thick, velvety texture that makes it hard to stop at just one serving.

Easy and Crowd-Pleasing Recipe

The best part? This dish is as effortless as it is delicious. Using frozen corn kernels means there’s no husking, slicing, or extra prep work—just mix everything together and bake until bubbly and golden.

It’s the ultimate crowd-pleasing side that works for any season, whether you’re serving it at a summer cookout, alongside a cozy fall roast, or as a must-have holiday dish. No matter the occasion, this creamy, cheesy, flavor-packed casserole is always a hit!

Simple Ingredients and Substitutes

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• Frozen Corn Kernels – You can certain buy fresh corn and cut it off the cob, but the easier way to go is frozen.
• Cream Cheese, softened – Cream cheese is key to this easy cheesy corn casserole, so you don’t have to fuss with a roux and making a cheese sauce. Regular full fat cream cheese or Low Fat cream cheese will both work. You can substitute with marscapone, cottage cheese blended smooth. You can also use sour cream mixed with other cheeses, such as shredded cheddar, shredded mozzarella, goat cheese, or other shredded cheeses you like.
• Vegetable Broth or Chicken Broth – I used chicken broth when I made this, but chicken stock, vegetable broth/stock or Beef broth/stock are good to use. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
• Butter, salted (or unsalted butter)- I love the flavor that butter gives to this recipe, but you can substitute with Olive Oil or vegetable oil.
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with finely chopped onions, red or yellow onion, or even shallots.
• Fresh Cilantro leaves – If you don’t have fresh, you can use dried cilantro. You could also substitute with fresh basil or fresh parsley.
• Shredded Mozzarella Cheese – You can also use shredded Jack cheese, cheddar cheese, gouda, or other soft melting cheeses.
• Paprika (I used smoked) – You can substitute with sweet paprika or chili powder. You will probably not want to use hot paprika. But if you like spicy, you can add a bit of it.

See recipe card for quantities.

Simple Equipment

For this recipe, you need a medium casserole dish that’s approximately 9×9, 10×10, or similar.

I also like to blend some of the corn with the cream cheese for added creaminess. For blending, you will need either standing blender or a food processor. 

You could also use an Immersion blender to blend for a few pulses right in the pot before pouring into the casserole dish.

Time Saving Prep-Ahead Steps

There really is very little to ahead for this recipe. The biggest time saver is to make the entire dish ahead and reheat it! It holds up beautifully and reheats in no time.

You can prepare the scallions and cilantro 1-2 days ahead and store each in an airtight containers in the fridge.

Remove the cream cheese from the refrigerator and let sit at room temperature to soften for 30-45 minutes before starting the recipe.

I would wait until ready to cook to run cold water over the corn kernels in a strainer to thaw them.

Simple Cooking Steps

Preheat the oven to 350 F degrees.

To a blender or food processor, add the broth, cream cheese, and about ½ to ¾ cup of the thawed corn kernels.

Pulse to blend and combine the ingredients into a thick creamy texture. Set aside.

Over medium heat, add the butter to melt and then the scallion slices. Stir and cook for 1 minute.

Add the rest of the corn kernels, the blended corn and cream cheese mixture, the cilantro, salt, and pepper.

Stir to combine and bring to a simmer for about 5 minutes.

Pour the corn mixture into a greased casserole dish and sprinkle the top with the shredded cheese.

Bake the corn casserole for 10-15 minutes until hot and bubbly. You can also brown the top slightly under the broiler for just a couple minutes. Serve and Enjoy!

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Mexican Street Corn Casserole Recipe

Carrie Tyler

This Mexican Street Corn Casserole is creamy, cheesy, and packed with bold flavor! Sweet corn is mixed with cream cheese, shredded cheese, cilantro, scallions, and a touch of spice, then baked until bubbly and golden. It’s the perfect balance of sweet, savory, and slightly tangy, making it an irresistible side dish for any occasion. Plus, it’s incredibly easy to make using frozen corn—no husking or cutting kernels required! Serve it at summer cookouts, fall gatherings, or holiday feasts, and watch it disappear fast.

Print Recipe Save RecipeSaved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American, Mexican

Servings 8 Servings

Ingredients

  

• 30 ounces Frozen Corn Kernels three 10 ounce bags
• 8 ounces Cream Cheese softened (about a cup)
• ½ cup Vegetable Broth or Chicken Broth
• 2 tablespoons Butter salted
• 6 Scallions green onions finely sliced
• ½ cup Fresh cilantro chopped
• 1 cup Shredded Mozzarella or Cheddar
• 1 teaspoon Salt or to taste
• 1 teaspoon Ground Black Pepper or to taste

Instructions

 

Prep-ahead steps

• Finely slice the scallions. Chop the cilantro.
• Remove the cream cheese from the refrigerator and let sit at room temperature to soften for 30-45 minutes before starting the recipe.

Cooking Steps

• Preheat the oven to 350 F degrees.
• Run cold water over the corn kernels in a strainer to thaw them.
• To a blender or food processor, add the broth, cream cheese, and about ½ to ¾ cup of the corn kernels (thawed under water in a strainer). Pulse to blend and combine the ingredients into a thick creamy texture. Set aside.
• In a medium pot over medium heat, add the butter to melt and then the scallion slices. Stir and cook for 1 minute.
• Add the rest of the corn kernels, the blended corn and cream cheese mixture, the cilantro, salt, and pepper. Stir to combine and bring to a simmer for about 5 minutes.
• Pour the corn mixture into a greased casserole dish and sprinkle the top with the shredded cheese. Bake the corn casserole for 10-15 minutes until hot and bubbly. You can also brown the top slightly under the broiler for just a couple minutes. Serve and Enjoy!

Keyword casserole, corn, mexican sides