Description
This Mexican Street Corn Casserole is a delicious twist on the classic street food. Creamy, cheesy, and packed with flavor, this casserole is sure to be a hit at your next gathering.
Ingredients
Units
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Main Ingredients:
-
- 40 oz bag frozen corn – thawed, or not thawed
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 oz queso fresco
- 3 tablespoons cilantro
Optional:
- fresh limes for spritzing
Instructions
- Preheat the oven to 350°F.
- Mix together the corn, mayonnaise, sour cream, 1 teaspoon chili powder, garlic powder, salt, half of the queso fresco, and half of the cilantro in a large bowl.
- Transfer the mixture to a casserole dish.
- Sprinkle the remaining queso fresco over the top.
- Bake for 30-35 minutes, or until golden and bubbly.
- Sprinkle with the remaining chili powder and cilantro before serving.
Notes
- If using frozen corn, no need to thaw before mixing with other ingredients.
- Feel free to adjust the spice level by adding more or less chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg