Hassle-free Mexican corn casserole recipe that packs a punch

Kate Elliott

Contributing Writer

Mexican corn is a delicious dish but it can take a lot of time to make this authentic street food. The corn needs to be grilled before being slathered in mayonnaise and dusted with paprika and cilantro. For those who don't have a grill or simply don't want to spend the time making it, there is an easier way. The recipe below takes all of those delicious flavors and packs them into a casserole that's much easier to make than corn on the cob and doesn't take a lot of time.

Because it's a casserole, you can also add many more flavors to it than you can to a corn of cob. In this dish you'll find the pop of jalapeños, tangy lime juice and lots of mozzarella cheese. The mayonnaise is still there, which is what adds to the creaminess of the dish, and lots of spices that make sure the entire thing is really packs a punch. When these flavors combine, you have delicious Mexican corn you can eat by the spoonful.

Cooktop Cove

Mexican Corn Casserole

5 minutes

45 minutes

50 minutes

1 17-ounce package frozen corn

3/4 cup mayonnaise

Juice of 1 lime

3 tablespoons pickled jalapeño pepper, roughly chopped

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 cup mozzarella cheese, shredded

3 tablespoons cilantro, roughly chopped

Preheat the oven to 350 degrees F and grease a 5-by-9 casserole dish.

In a large bowl combine the corn, mayonnaise, lime juice, pickled jalapeños, chili powder, paprika, garlic powder and salt. Stir well to ensure all ingredients are combined.

Pour the corn mixture into the prepared casserole dish and smooth the surface. Sprinkle mozzarella evenly over top.

Place the casserole dish into the oven and bake for 45 minutes, until the entire dish is hot and bubbling throughout and the cheese has melted.

Sprinkle with chopped cilantro just before serving.

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