A twist on a classic, this Mexican Street Corn Spoon Bread is a mash up of two of my favorite recipes: Mexican street corn and creamy corn casserole! A baked corn pudding texture with all the flavors and spices found in elote!
What is elote aka street corn?
Mexican street corn or elote is grilled corn on the cob that’s covered in a mixture typically made with mayo, sour cream, cotija cheese, chile powder, a few other spices, and freshly squeezed lime juice. If you want a recipe, you can check out my favorite mexican street corn.
What is spoon bread?
Today, we’re taking all those yummy mexican street corn/elote flavors like mayo, spices, and lime juice and baking them into a spoon bread. This is such a fun twist to spice up your Thanksgiving table! Don’t worry, this recipe may have a few more ingredients than the original corn casserole, but it’s just as quick and easy.
- Cream cheese gives the final dish a really nice tang and helps to balance out all those incredible spices.
- Butter keeps this spoon bread ultra moist while also adding flavor.
- Sour cream is in my classic creamy corn casserole. It’s another moistening agent and also gives this dish a nice tang, which balances out all the sweetness!
- Mayo is typically found on Mexican street corn, so I wanted to bring that flavor into the spoon bread.
- Eggs help to bind the dish and is what helps hold this casserole together.
- Half and half keeps this dish rich and creamy.
- Frozen corn. Corn is obviously the star in this dish!
- Creamed corn adds an extra oomph of corn flavor, texture, and creaminess.
- Feta or cotija. Cotija may be traditional to a Mexican street corn recipe, but I like using feta, because it’s cheaper, easier to find, and can be purchased pre-crumbled!
- Jiffy cornbread mix. This gives the casserole structure and keeps it from falling apart.
- Sugar. There’s a LOT of spices going on in this dish. The sugar keeps mellow those out and also brings out the flavor of the corn.
- Spices: chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne. These are my favorite Mexican spices and gives this dish a true Mexican street corn flavor.
- Lime juice cuts the sweetness and richness of this dish. A generous squeeze on top after the casserole is baked goes a long way to round out the flavors.
- Cilantro and green onion. Just like the lime, the freshness of these herbs really balances out the dish and cuts the richness!
As you can see, there are a TON of amazing flavors going on. It really is the perfect mash up of creamy corn casserole and mexican street corn.
How to make mexican street corn spoon bread
The ingredient list may look a little long, because there are so many spices, but it’s just as easy as making the original corn casserole. You still only need one mixing bowl and about 10 minutes to prep this recipe!
- Cream together cream cheese, butter, sour cream, mayo, eggs, and half and half using a hand mixer.
- Stir in frozen corn, creamed corn, feta or cotija, cornbread mix, sugar, and spices.
- Pour into a greased 9×13 inch baking pan and bake until the mixture has set, about 45 – 60 minutes.
- Serve with a generous amount of freshly squeezed lime juice, extra feta/cotija, cilantro, and green onion.
4 easy steps to make this flavor bomb of a recipe? Yes please!
Tips & tricks
This recipe is almost laughably easy, but here are some of my favorite tips and tricks to make this casserole even easier!
- Use room temperature cream cheese, butter, sour cream, mayo, eggs, and half and half. They’ll mix together easier and more thoroughly than if you kept those ingredients chilled.
- Keep the frozen corn frozen. There’s just no need to add an extra step and thaw it out.
- If you can’t find feta, use cotija and visa versa. Cotija is more traditional, but feta is easier to find.
- Serve the baked spoon bread with lime juice, cilantro, and green onion on the side. Let guests scoop out their serving, then top with their desired amount of lime juice, cilantro, and green onion. Without those the casserole is too rich and heavy.
- I don’t like mayo, do I have to use it?
- Mayo adds a unique flavor that’s typically used when making Mexican street corn, but if you absolutely can’t stand it, feel free to replace with equal amount of sour cream.
- Can I lighten this up at all?
- Try replacing the cream cheese with light cream cheese, sour cream for greek yogurt, mayo for light mayo, and skim milk for the half and half.
- Let me know in the comments below if you have success lightening this up!
- Do I have to use frozen corn?
- Nope! This will definitely work with equal amounts of canned corn, just be sure to drain and discard the liquid from the canned corn first!
Can you make mexican spoon bread with frozen corn a day ahead?
Yes! Make this spoon bread the night before. Follow the recipe, but instead of baking, cover with foil and place in the fridge overnight, then let sit at room temperature for 30 minutes, uncovered, and then proceed with the baking instructions!
How long does spoon bread last in the fridge?
Store leftovers in an airtight container for up to a week.
What to serve with mexican street corn spoon bread
I could literally eat this entire pan by myself and call it a day . . . but I wouldn’t recommend it. 😉 This flavor bomb recipe is best served alongside a simple protein, maybe a few other basic side dishes, and something fresh like fruit or a salad.
If you’re serving this for Thanksgiving . . .
If you’re serving this for Cinco de Mayo . . .
Other corn recipes
Mexican Street Corn Spoon Bread
Equipment for this recipe
- 8 oz block cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup mayo room temperature
- 2 large eggs room temperature
- 1/2 cup half and half room temperature
- 14.4 oz bag frozen corn
- 14.75 oz can creamed corn
- 1/2 cup crumbled feta or cotija
- 8.5 oz box jiffy cornbread mix
- 2 tablespoons granulated sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt more or less to taste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne optional - omit if you don’t like spice
- Lime juice for serving
- Chopped cilantro for serving
- Chopped green onion for serving
- Crumbled cotija or feta, for serving
- Preheat oven to 350 degrees F and grease a 9x13” baking pan with cooking spray.
- Place cream cheese, butter, sour cream, mayo, eggs, and half and half into a large bowl.
- Beat together, using a hand mixer, until fully incorporated.
- Stir in frozen corn, creamed corn, feta, cornbread mix, sugar, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne.
- Pour into prepared pan and bake until the mixture has set, about 45-60 minutes.
- Serve with plenty of fresh lime juice, cilantro, green onion, and cotija!
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*Note: Nutrition information is estimated and varies based on products used.