Elote Steak and Rice Casserole
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 SERVINGS 1x
- Category: Dinner
- Method: BAKED
- Cuisine: MEXICAN INSPIRED
Ingredients
Scale
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.