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mexican street corn casserole

Mexican Street Corn Casserole

This Mexican Street Corn Casserole is baked all in one dish, and ready to serve in just an hour! Enjoy this delicious vegetarian casserole the whole family will love.

Prep: 15 minutesCook: 50 minutesTotal: 1 hour 5 minutes
Fat 53 Carbs 59 Protein 16
Yield 6-8 1x

Ingredients

  • 20-oz. frozen corn (~4 cups)
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15 oz-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can diced tomatoes
  • 1/2 medium red onion, finely diced
  • 1.5 cups instant white rice
  • 4-oz. green chiles
  • 1 tablespoon canned minced jalapeños
  • 1 cup cotija cheese, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon smoked paprika
  • 2.5 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream (or 2% or whole milk)
  • 1/2 cup 2% Greek yogurt
  • 2 tablespoons hot sauce

Cotija Cheese Sauce

  • 1/2 cup 2% Greek yogurt
  • 1/2 cup cotija cheese
  • 2 tablespoon lime juice
  • 1/8 teaspoon smoked paprika
  • 2 tablespoons fresh chopped cilantro, minced

Instructions

  1. Preheat the oven to 375ºF and grease a 9×13-inch casserole dish. 
  2. Next, add the corn, black beans, pinto beans, diced tomatoes, red onion, rice, chiles, jalapeños, 1/2 cup cotija cheese, garlic powder, chili powder, cumin, salt, pepper, paprika, broth, heavy cream, greek yogurt, and hot sauce into the casserole dish. Mix well. 
  3. Cover the casserole dish with tin foil and bake at 375ºF for 30 minutes. 
  4. Remove the casserole from the oven, mix, sprinkle 1/2 cup of cotija cheese on top of the casserole, and place back in the oven uncovered for an additional 20 minutes. 
  5. While the casserole is baking add all of the ingredients for the cheese sauce into a bowl and mix. Set aside. 
  6. Remove the casserole from the oven and let it rest for 5 minutes. 
  7. Serve Mexican Street Corn Casserole with the cheese sauce.

Tips & Notes

  • Cheese sauce: we recommend keeping this separate if you have leftovers so that you can heat up the casserole and top with the cold cheese sauce for a combination of temperatures.

Nutrition Facts

Serving Size: 1/8 recipe Calories: 442 Sugar: 8 Sodium: 403 Fat: 53 Carbohydrates: 59 Fiber: 5 Protein: 16 Cholesterol: 25
Author: Linley RichterCategory: CasseroleMethod: OvenCuisine: MexicanDiet: Gluten Free

Keywords: Mexican street corn casserole