Mexican Street Corn Casserole Recipe

Creamy Mexican Street Corn Casserole with sliced scallions sprinkled on top in a dish on blue and white striped towel with serving spoon scooping from the corner of the casserole.

Mexican Street Corn Casserole Recipe

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.

Course Side Dish

Cuisine American, Mexican

Keyword casserole, corn, mexican sides

Prep Time 10

Cook Time 20

Servings 8 Servings

Author Carrie Tyler

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!