Mexican Street Corn Casserole
Ingredients
- Baking spray
- 40 oz bag frozen corn – thawed or not thawed (see notes)
- 2/3 cup mayonnaise
- 2/3 cup sour cream – full fat or light is fine
- 2 teaspoons chili powder – divided
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco – crumbled and divided
- 3 tablespoons cilantro – chopped
- fresh limes – optional for spritzing at the end if desired
Instructions
- Preheat oven to 350°F. Spray a 13×9 with nonstick spray.
- In a large bowl stir the corn (can keep frozen or thaw it), mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.
Notes
Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well.
Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!
Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!
Tried this recipe?Let us know how it was!
