Mexican Street Corn Casserole
Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.
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 corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
- Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.
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