If you’re looking for a hearty, flavor-packed dinner that combines juicy steak, creamy Mexican street corn, and cheesy rice, this Elote Steak and Rice Casserole is about to become a family favorite. Inspired by the bold flavors of traditional Mexican elote, this easy casserole layers seasoned steak, tender rice, sweet corn, creamy sauce, and plenty of melty cheese into one irresistible meal.
Perfect for busy weeknights, potlucks, or meal prep, this comforting casserole delivers all the smoky, tangy, cheesy flavors you love in a simple one-pan dinner.
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Why You’ll Love This Elote Steak and Rice Casserole
- Easy one-dish dinner
- Loaded with protein and flavor
- Great use for leftover steak
- Family-friendly recipe
- Perfect for meal prep
- Inspired by authentic Mexican street corn flavors
- Creamy, cheesy, and satisfying
What Is Elote?
Elote is a popular Mexican street food made with grilled corn slathered in mayonnaise, crema, cotija cheese, chili powder, lime juice, and fresh cilantro. This casserole transforms those classic flavors into a hearty steak and rice bake that’s both comforting and incredibly delicious.
Ingredients
For the Steak
- 1½ pounds sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
For the Casserole
- 3 cups cooked white rice
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup crumbled cotija cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup chopped cilantro
Garnish
- Extra cotija cheese
- Fresh cilantro
- Lime wedges
- Tajin seasoning
How to Make Elote Steak and Rice Casserole
Step 1: Cook the Steak
Preheat your oven to 375°F.
Season the steak with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove from heat.
Step 2: Make the Elote Mixture
In a large bowl combine:
- Corn
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Garlic powder
- Cotija cheese
- Cilantro
Mix until well combined.
Step 3: Assemble the Casserole
Grease a 9×13 baking dish.
Spread cooked rice evenly across the bottom.
Fold half of the Monterey Jack cheese into the corn mixture and spread over the rice.
Top with cooked steak pieces.
Sprinkle remaining Monterey Jack cheese over everything.
Step 4: Bake
Bake uncovered for 20-25 minutes until hot and bubbly.
For a golden cheesy top, broil for 2-3 minutes at the end.
Step 5: Garnish and Serve
Top with extra cotija cheese, fresh cilantro, lime wedges, and a sprinkle of Tajin.
Serve immediately.
Tips for the Best Elote Steak and Rice Casserole
- Use grilled steak for extra smoky flavor.
- Fresh summer corn provides the best texture.
- Cotija cheese adds authentic Mexican street corn flavor.
- Add diced jalapeños for extra heat.
- Leftover flank steak works beautifully in this recipe.
- Let the casserole rest for 5 minutes before serving.
More Easy Steak Dinners You’ll Love
Elote Steak and Rice Casserole
- Total Time: 50 minutes
- Yield: 8–10 SERVINGS 1x
Description
This Creamy Elote Steak and Corn Rice Casserole combines tender steak, sweet corn, fluffy rice, creamy elote sauce, and melty cheese for an easy family dinner packed with Mexican street corn flavor.
Ingredients
For the Steak
- 1½ pounds sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Elote Rice Mixture
- 4 cups cooked white rice
- 3 cups corn kernels
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup crumbled cotija cheese
- 2 cups shredded Monterey Jack cheese, divided
- ½ cup chopped cilantro
For Garnish
- Additional cotija cheese
- Chopped cilantro
- Tajin seasoning
- Lime wedges
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a bowl, season the steak with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear steak pieces for 2 to 3 minutes per side until browned. Remove from heat.
- In a large mixing bowl, combine cooked rice, corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, cotija cheese, cilantro, and 1 cup Monterey Jack cheese.
- Fold in two-thirds of the cooked steak.
- Spread mixture into the prepared baking dish.
- Sprinkle remaining Monterey Jack cheese evenly over the top.
- Scatter remaining steak pieces across the casserole, gently pressing some into the rice mixture.
- Bake uncovered for 25 to 30 minutes until hot and bubbly.
- Broil for 2 to 3 minutes if desired for a lightly browned cheesy top.
- Garnish with cotija cheese, cilantro, Tajin, and lime wedges before serving.
Notes
- Use grilled steak for extra smoky flavor.
- Rotisserie chicken can be substituted for steak.
- Fresh corn cut from the cob adds the best flavor.
- For extra heat, add diced jalapeños or chipotle peppers.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: BAKED
- Cuisine: MEXICAN INSPIRED
Variations
Spicy Elote Steak Casserole
Add diced jalapeños, chipotle peppers, or hot sauce.
Chicken Elote Rice Casserole
Replace steak with shredded rotisserie chicken.
Ground Beef Elote Casserole
Use seasoned ground beef instead of steak.
Black Bean Elote Casserole
Add a can of drained black beans for extra protein and fiber.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven until warmed through.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Assemble the casserole up to 24 hours ahead and refrigerate until ready to bake.
What is the best steak to use?
Sirloin, flank steak, skirt steak, or ribeye all work well.
Can I freeze this casserole?
Yes. Freeze before baking for up to 3 months. Thaw overnight in the refrigerator before baking.
Can I use Mexican crema instead of sour cream?
Absolutely. Mexican crema adds even more authentic elote flavor.
Final Thoughts
This Elote Steak and Rice Casserole combines everything you love about Mexican street corn with tender steak, fluffy rice, and plenty of cheese. It’s an easy weeknight dinner that’s packed with bold flavors and guaranteed to have everyone asking for seconds.
