Eating Elote can be a messy proposition so turning it into a casserole lets us enjoy the delicious flavors without all of the mess. I’ll be making this recipe, even when fresh corn isn’t in season since the main ingredient can be fresh or frozen corn!

Mexican Street Corn Casserole

Ingredients

• 32 oz corn, fresh cut off the cob or frozen and thawed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 tsp chili powder
• 6 oz Cojita or Feta Cheese Crumbled (we use Feta because Cojita is hard to find in our stores), divided

Instructions

• Preheat oven to 350° F.
• In a large mixing bowl combine the corn, sour cream, mayonnaise, cayenne, garlic powder, salt, chili powder, and half the cheese. Gently mix until combined.
• Pour the mixture into an 8 x 8″ square pan.
• Place the pan in the oven and bake for 35 minutes, until heated through.
• Remove from oven and sprinkle remaining cheese over the top.

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Mexican Street Corn Casserole

Delicious with a kick of spice, this Mexican Street Corn Casserole is a perfect side to any chicken or steak. It's also a perfect dish to take to your next cookout!

Course Side Dish

Cuisine Mexican

Keyword casserole, corn, Mexican, side dish, vegetable

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Author cindy

Ingredients

• 32 oz Corn-fresh cut off the cob or frozen corn thawed
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1/4 tsp Cayenne
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1 1/2 tsp Chili Powder
• 6 oz Crumbled Cojita or Feta Cheese

Instructions

• Preheat oven to 350° F.
• In a large mixing bowl combine the corn, sour cream,mayonnaise, cayenne, garlic powder, salt, chili powder, and half the cheese. Gently mix until combined.
• Pour the mixture into an 8 x 8" square pan.
• Place the pan in the oven and bake for 35 minutes,until heated through.
• Remove from oven and sprinkle remaining cheese over the top.

I hope you enjoy this Easy Mexican Street Corn Casserole recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Corn Recipes You Might Like:

• Cheddar Bacon Corn on the Cob
• Slow Cooker Herbed Creamed Corn
• Elote Mexican Street Corn
• Corn and Feta Salad
• Smooth and Creamy Crockpot Creamed Corn
• Skillet Corn
• Mexican Grilled Corn
• Corn Salad
• Kicking Corn

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These Rosemary & Thyme Smashed Potatoes are time consuming but very easy to make. This recipe feeds 6 but feel free to halve it or double it to meet your needs. I made them the other night to go with some ham and they were a flavorful addition to the meal. Don’t skimp on the spices when you make this. The recipe says “to taste” but I assure you with Rosemary and Thyme you can always add a little more, especially if you are using dry vs fresh.

Here is a new, easy recipe for you-Rosemary & Thyme Smashed Potatoes.
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Rosemary and Thyme Smashed Potatoes

This savory side dish is a bit time consuming but easy to make. It adds great flavor to your meal.

Course Side Dish

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Cindy Schultz

Ingredients

• 12 whole New Potatoes or other small round potato
• Olive Oil
• Butter
• Kosher Salt-to taste
• Black Pepper-to taste
• Rosemary-to taste
• Thyme-to taste

Instructions

• Bring a large pot of salted water to a boil.
• Add in potatoes and allow to cook until fork-tender (usually about 30 minutes)
• Preheat oven to 450°.
• Generously drizzle Olive Oil on a jelly roll pan.
• Place the boiled potatoes on the pan-leaving plenty of room in between potatoes.
• Using a potato masher, gently press on each potato until it slightly mashes. Turn masher 90 degrees and mash again.
• Place a pat of butter on top of each potato.
• Sprinkle the potatoes generously with the salt, pepper, rosemary and thyme.
• Bake for 20-25 minutes until golden brown.

Don’t those sound delicious and easy? I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Rosemary and Thyme Smashed Potatoes appeared first on The Mom Maven.