Mexican Street Corn Casserole
A delightful casserole that combines the sweet and juicy corn with creamy goodness and a hint of spice, inspired by classic Mexican street corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 40 oz bag frozen corn (thawed, or not thawed; see notes)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grab a 13×9 inch baking dish and spray it with nonstick spray.
- Stir together the corn, mayonnaise, sour cream, 1 ½ teaspoons of chili powder, garlic powder, salt, and 4 ounces of crumbled queso fresco in a large mixing bowl until evenly combined.
- Pour the mixture into the prepared baking pan and sprinkle the remaining chili powder over the top.
- Bake for 35 to 45 minutes or until heated through and bubbly around the edges.
- Remove from the oven and sprinkle with the remaining queso fresco and chopped cilantro.
- Serve warm and enjoy!
Notes
Feel free to adjust the chili powder to suit your taste. You can also prepare this casserole a day ahead and store it in the refrigerator before baking.