Enjoy the delicious flavors of Mexican street corn wrapped up into one easy casserole dinner with this Mexican Street Corn Beef Casserole. Made with a layer of ground beef that’s topped with a creamy corn-filled cornbread topping that’s loaded with Mexican street corn flavors!
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Grilled Mexican street corn is one of my favorite summer recipes, so I decided to continue the flavors on into a cozy comfort dish that’s perfect for cooler weather. This Mexican street corn casserole recipe is an easy one-dish casserole dinner that makes for an easy dinner and easy clean-up!
Ingredients needed:
- 1 Tbsp. olive oil
- 1/2 white onion – chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 pounds Certified Angus Beef® brand ground beef
- 2 – 8.5oz boxes of Jiffy corn muffin mix
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 cup Cotija cheese – crumbled
- 1/2 cup unsalted butter – melted
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 2 cans sweet corn – drained
- 1 tsp. lime juice
How to make Mexican Street Corn Beef Casserole
- Preheat oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until they start to become fragrant and translucent. Add the ground beef and brown until cooked through.
- While the hamburger is cooking, combine the corn, Jiffy corn muffin mix, mayo, sour cream, melted butter, crumbled Cotija cheese, cumin, chili powder, and lime juice to a large bowl and stir to combine.
4. Grease a 9×13 baking dish. Drain the hamburger and add to the greased baking dish.
5. Pour the corn muffin mixture over the top and bake for 60 minutes or until the corn bread is set and a knife comes out clean.
6. Serve warm, top with cilantro and additional Cotija cheese.
Recipe FAQs
Can you make Mexican street corn beef casserole the night before?
Yes! You can prepare the casserole the night before then cover and refrigerate. When ready to bake, simply pop it into a preheated oven and bake according to the directions.
Can I substitute creamed corn for corn?
You can, however, it’s not necessary with this recipe due to it already having mayo and sour cream mixed into the topping.
Is Mexican street corn beef casserole gluten-free?
This recipe as written is not gluten-free because Jiffy corn muffin mix is not a gluten-free product. If you need to adapt the recipe to a gluten-free version, I would suggest using Bob’s Red Mill gluten-free cornbread mix.
Recommended Kitchen Tools for this Recipe
Wanderlust and Wellness
Enjoy these other Certified Angus Beef® Brand Recipes
- Coffee Rub Prime Rib – A holiday favorite main dish!
- Mississippi Pot Roast – An easy slow-cooker dinner!
- Skirt Steak with Blue Cheese Polenta – A simple yet elegant dinner for two!
- Philly Cheesesteak Stuffed French Bread – A crowd-pleasing appetizer!
Make it a meal with these additional recipes!
- Chipotle Shrimp Guacamole – Serve on the side with your Mexican street corn beef casserole
- La Croix Paloma – Enjoy a refreshing cocktail/mocktail with your casserole.
- Apple Upside Down Cake – what’s dinner without dessert?!
Mexican Street Corn Beef Casserole
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Mexican Street Corn Beef Casserole
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Description
Your favorite flavors of Mexican Street Corn captured in an easy casserole with this Mexican Street Corn Beef Casserole.
Ingredients
- 1 Tbsp. olive oil
- 1/2 white onion – chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 pounds Certified Angus Beef® brand ground beef
- 2 – 8.5oz boxes of Jiffy corn muffin mix
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 cup Cotija cheese – crumbled
- 1/2 cup unsalted butter – melted
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 2 cans sweet corn – drained
- 1 tsp. lime juice
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until they start to become fragrant and translucent. Add the ground beef and brown until cooked through.
- While the hamburger is cooking, combine the corn, Jiffy corn muffin mix, mayo, sour cream, melted butter, crumbled Cotija cheese, cumin, chili powder, and lime juice to a large bowl and stir to combine.
- Grease a 9×13 baking dish. Drain the hamburger and add to the greased baking dish.
- Pour the corn muffin mixture over the top and bake for 60 minutes or until the cornbread is set and a knife comes out clean.
- Serve warm, top with cilantro and additional Cotija cheese.
Notes
- For a gluten-free variation, I recommend Bob’s Red Mill Gluten-free Cornbread Mix.
- Add additional toppings as preferred – sour cream, jalapeños, hot sauce. To kick up the heat, add jalapeños to the ground hamburger portion of the recipe.
- Nutritional Disclaimer
- Category: dinner
- Cuisine: Mexican-American
Keywords: Mexican street corn, beef, casserole, easy dinner
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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