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Mexican Street Corn Casserole

Mexican Street Corn Casserole

A delicious and easy Mexican Street Corn Casserole, perfect as a side dish.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 10 servings
Calories 295 kcal

Equipment

  • 13"x9" glass baking pan

Ingredients
  

  • 40 oz frozen corn thawed, or not thawed
  • ⅔ cup mayonnaise
  • ⅔ cup sour cream full fat or light is fine
  • 2 teaspoons chili powder divided
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 6 oz queso fresco crumbled and divided
  • 3 tablespoons cilantro chopped
  • fresh limes optional, for spritzing at the end

Instructions
 

  • Preheat oven to 350°F. Spray a 13x9 with nonstick spray.
  • In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ teaspoon 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

You can thaw the corn or bake it frozen. Feel free to use fresh corn off the cob as well. Can add some lime juice and lime zest for extra flavor.

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 28gProtein: 7gFat: 19gSaturated Fat: 6gCholesterol: 26mgSodium: 364mgPotassium: 385mgFiber: 3gSugar: 1gVitamin A: 369IUVitamin C: 8mgCalcium: 120mgIron: 1mg
Keyword comfort food, corn casserole, easy casserole, Mexican side dish, Mexican Street Corn Casserole
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