Street Corn Casserole

Last weekend, my middle son turned 12. (Shout out to all the other mommas out there coping with middle child syndrome 😉 ) To celebrate, we had a pool party, & of course I asked the guest of honor what he would like me to grill. He absolutely loves Mexican food, ALL the Mexican food, & immediately requested fajitas. I decided that, since we were grilling fajitas, some street corn would be a great addition, besides nothing says summer quite like the deliciousness that is the flavor of some good street corn.

As is the norm, people did not RSVP, & I can’t blame them, since this party was kind of last minute & most of those invited had about a weeks notice. In an effort to be prepared for the maximum number of possible guests, since I was unsure of the head count, I ended up with an abundance of leftover corn.

Then a friend (who provided some amazing Spanish rice for the party) told me about a street corn casserole she had tasted at a party once. I immediately took a look at a few recipes on Pinterest, & a couple days later, made use of all the leftover ingredients I had on hand.


I preheated the oven to 350, shaved the kernels off of seven ears of corn, & already had my Miracle Whip/garlic powder mixture made (you can use mayo, I’m a Miracle Whip person myself), along with sour cream, parmesan cheese, shredded Mexican blend cheese, an egg, chopped cilantro, chipotle chile powder, & lime wedges.

I mixed about 1/4 cup of the Miracle Whip & garlic powder that was already mixed, with about 1/2 cup of sour cream, 1/2 cup parmesan, 1/2 cup shredded cheese, one cup Cotija cheese, & the egg. Then I added the corn to the mixture, then placed it all into my casserole dish sprayed with nonstick spray.

This went in the oven for 40 min. The dish I used ended up being too small, which I could clearly see & was just too stubborn to move it to a larger dish, & as the casserole baked, I had to add a baking sheet underneath to catch some of the dripping. I topped off my finished product with more Cotija cheese, chopped cilantro, chipotle powder, & the juice from four lime wedges.

Mmmmm… All the delicious flavors of Mexican street corn, baked to perfection, no toothpick required after!

Oh, & before you scroll down to the recipe, check out this custom chocolate cake my amazing aunt made! If you need a custom cake for ANY occasion & live around the Mont Belvieu, TX area, reach out to me & I will get you in touch!




Street Corn Casserole

Seven ears of fresh corn

¼ cup Miracle Whip or mayo

½ tsp garlic powder

½ cup sour cream

½ cup grated parmesan cheese

½ cup shredded Mexican blend cheese

1 cup crumbled Cotija cheese, plus more for topping

1 egg

1 tbsp chopped cilantro

½ tsp chipotle chile powder

4 lime wedges


  1. Preheat oven to 350 & spray 8×5 casserole dish with nonstick spray
  2. Shave kernels off 7 ears of corn
  3. Mix Miracle Whip, garlic powder, sour cream, parmesan, Mexican, & Cotija cheeses with one egg
  4. Add corn, mix well, pour mixture into prepared baking dish
  5. Bake at 350 for 40 min
  6. Top with cilantro, chile powder, & juice from the lime wedges


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