Mexican Street Corn Casserole

Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 24 oz Frozen Corn, Thawed
 ¼ cup Mayonnaise
  cup Sour Cream
 1 tbsp Lime Juice
 1 tsp Chilli Powder
 ½ tsp Garlic Salt
 4 oz Crumbled Queso Fresco or Cojita Cheese
 2 tbsp Cilantro, Chopped for Garnish
 1 pinch Cayenne Pepper
 1 pinch Salt & Pepper, To Taste

Preheat the oven to 350°F. 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. Before serving, sprinkle with remaining cheese and chopped cilantro.

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