Mexican Street Corn Lasagna

By Views on The Road


I hope you all enjoy this wonderful Fusion Creamy Mexican Corn Lasagna.  Please make this recipe comfortable for your own home. 

Bake at 375 Degrees for 30 Minutes

Check the oven at 15 minutes into cooking as Cotija will brown quickly. 

If your Cotija is crispy and brown Place a parchment paper over or a sheet of foil to prevent burning. 


4 Fresh or Frozen Corn 
12 Sheets of Lasagna (Barilla was used in video)
3-4 Cups Heavy whipping cream or Media Crema
1/2 -1 Cup Mayonnaise 
1 1/2 Cup Cortija Cheese 
1/2 stick of  butter or 1/4 Cup Butter
1-2 Cups Quesadilla Cheese (Casique Brand)
1 cup Mexican Cheese Blend 
1 Cup Medium Cheddar Cheese
1 cup Panko Crumbs
Tajin seasoning
Optional- Crumbled Hot Cheetos

Cotija Cream Sauce

3-4 Heavy Whipping Cream
1/2-1 Cup Mayonnaise 
1/2 cup Cotija Cheese
1 Tbs Butter

Roasted Corn

*add butter last minute of roasting. Mix well and the butter will melt with remaining heat. 

Lasagna was boiled with 1/2 Teaspoon salt, a Splash of oil, and enough water to allow the pasta to move around and cook.

* Mexican cheese blend (Monterey Jack, Queso Asadero, Medium Cheddar, Quesadilla Cheese). This cheese blend works great with this recipe as it has all the cheeses necessary to complete this dish. 

*Half and Half should work well for your cream sauce if you can’t get a hold of heavy whipping cream.

Note from Kimberly @ SHF:

Fresh Summer Corn is so great! I'm a huge fan of Mexican Street Corn and ran across this unique recipe on YouTube this week.  It leaves plenty of room to make this recipe your own -- add chicken, shrimp, onions & peppers, diced green chiles, or even many possibilities!  I included the video because I couldn't find another recipe for it online in print.