Mexican Street Corn Casserole
This Street Corn Casserole brings the flavors of Mexican street corn to your table in a comforting, easy-to-make dish. Ready in just 35 minutes, it's a crowd-pleaser that pairs well with grilled meats or as part of a festive spread.
Servings: 6 -8 servings
Calories: 261kcal
Ingredients
- 24 ounces frozen corn thawed
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- Pinch of cayenne pepper
- Salt and pepper to taste
- 4 ounces crumbled queso fresco or cotija cheese
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
- In a large bowl, mix together 24 ounces frozen corn, 1/4 cup mayonnaise, 1/3 cup sour cream and1 tablespoon lime juice. Add 1 teaspoon chili powder, 1/2 teaspoon garlic salt, a Pinch of cayenne pepper and mix well. Season with salt and pepper, to taste. Stir in half of the 4 ounces crumbled queso fresco or cotija cheese.
- Spread the corn mixture into the prepared baking dish. Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining 2 ounces cheese and 2 tablespoons chopped fresh cilantro.
Video
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 416mg | Fiber: 3g | Sugar: 5g