There’s something magical about the smell of warm, buttery corn filling your kitchen. The way it caramelizes around the edges, the way the cheesy top bubbles gently, the way the spices melt into something rich and comforting. This Mexican Street Corn Casserole (Jiffy) brings all of that magic together — and it’s unbelievably easy.
Imagine the classic flavors of elote — creamy sauce, sweet corn, chili, lime, a touch of garlic — baked into one silky, golden, spoonable dish. It’s cozy, it’s vibrant, it’s nostalgic, and it works for everything: family dinners, holidays, potlucks, game day spreads, and even quick weeknight meals.
This is the only Mexican street corn casserole you’ll ever need — creamy, flavorful, and ready with almost no effort.
Why You’ll Love This Mexican Street Corn Casserole
- Made with Jiffy — ultra-easy, ultra-reliable.
- Creamy & cheesy with irresistible melted topping.
- Mexican street corn flavor (elote!) without the mess.
- Perfect side dish for BBQs, ribs, tacos, grilled chicken, or holidays.
- Quick: dump, mix, bake — done.
- Comforting texture: silky inside, golden edges.
- Customizable: mild, spicy, cheesy, dairy-free, anything you want.
- High-traffic recipe perfect for Pinterest and Google Discover.
Mexican Street Corn Casserole
Equipment
- Large mixing bowl
- 9×13 baking dish (or 8×8 for thicker result)
- Whisk or silicone spatula
- Measuring cups & spoons
- Sharp knife & cutting board
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- 2 eggs
- 4 tbsp melted butter
- 1 cup shredded cheddar cheese
- ½ cup cotija cheese or feta if needed
- ¼ cup mayonnaise
- 1 jalapeño finely chopped (optional)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper to taste
- Fresh cilantro chopped (for serving)
- Lime wedges for squeezing on top
Instructions
- Mix the base. In a large bowl, whisk together eggs, sour cream, melted butter, mayonnaise, chili powder, paprika, and garlic powder. Fold in the Jiffy mix until just combined. Pro Tip: Don’t over-mix — the casserole stays fluffier this way.
- Add the corn and cheese. Stir in whole kernel corn, creamed corn, cheddar cheese, and jalapeño if using. The mixture will be thick, creamy, and slightly lumpy — perfect.
- Fill the baking dish. Pour the mixture into a greased baking dish. Smooth the top lightly with a spatula.
- Bake to perfection. Bake at 350°F (175°C) for 35–40 minutes, until golden around the edges and set in the center. A little jiggle is okay — it will firm as it cools.
- Add the Mexican street corn topping. Sprinkle warm casserole with cotija cheese, cilantro, lime juice, and an extra dusting of chili powder. The aroma will be unreal.
- Serve hot and enjoy. Scoop it like a casserole, enjoy it like elote, love it like comfort food.
Notes
How to Save It for Later
- Store airtight for 3–4 days in the fridge.
- Reheat covered at 300°F for 10–12 minutes.
- Freeze up to 2 months (thaw before reheating).
- Add fresh lime juice after reheating for best flavor.
Nutrition
Little Secrets for Success
- Don’t over-mix the Jiffy — it stays fluffier when gently folded.
- Add jalapeño seeds for more heat.
- Let the casserole rest 10 minutes to firm up.
- Bake in an 8×8 dish for a thicker, soufflé-like texture.
- Sprinkle lime right before serving — it brightens everything.
Fun Variations to Try
- Spicy Version: Add chipotle peppers in adobo + pepper jack cheese.
- Cream Cheese Corn Dip Style: Add 4 oz softened cream cheese and bake 5 minutes longer.
- Protein Boost: Stir in cooked chicken or crumbled bacon.
- Tortilla Casserole Twist: Layer with torn corn tortillas for Mexican casserole vibes.
- Healthier: Use Greek yogurt instead of sour cream.
- Street Corn Salad Style: Fold in diced red onion and bell pepper after baking.
Perfect Pairings
- Grilled ribs
- Roast chicken
- Carne asada
- Taco night spreads
- Corn salsa or creamy dips
- Mexican tortilla recipes (internal link suggestion)
- Beef and cabbage recipe (internal link suggestion)
A Bite Full of Health
Corn is naturally rich in fiber, vitamin C, and slow-release carbs, making this casserole satisfying and energizing. The spices add antioxidants, and the citrus adds brightness. While it’s cozy and creamy, you can easily lighten it up with Greek yogurt or low-fat cheese.
Questions You Might Have (FAQ)
Can I make it ahead?
Yes! Mix everything, refrigerate up to 24 hours, then bake.
Can I use frozen corn?
Yes — thaw and drain first.
Is Jiffy required?
No, but it gives the fluffiest texture. Any cornbread mix works.
Can I make it less spicy?
Just skip the jalapeño and reduce chili powder.
Could this be a dip?
Absolutely — add cream cheese and bake in a smaller dish for a thick, scoopable dip.
Can I double the recipe?
Yes, just use a larger pan and add 5–8 minutes to the bake time.
Final Wrap-Up
Nothing beats a warm, creamy batch of Mexican Street Corn Casserole — it’s comforting, vibrant, and guaranteed to disappear fast. If you loved this recipe, leave a comment and pin it for later, so you can make it again anytime!
