Mexican Street Corn Casserole

Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all!

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 295kcal

Author Whitney Wright

Equipment

13"x9" glass baking pan

Ingredients

40 oz bag frozen corn thawed, or not thawed (see notes)
2/3 cup mayonnaise
2/3 cup sour cream full fat or light is fine
2 teaspoons chili powder divided
3/4 teaspoon garlic powder
1/2 teaspoon salt
6 oz queso fresco crumbled and divided
3 tablespoons cilantro chopped
fresh limes optional, for spritzing at the end if desired, see notes

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 tsp 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

Corn: You can thaw the corn or bake it frozen (I didn't notice a difference when I did it both ways). When frozen it'll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well.

Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!

If you make this recipe and love it, I would be so grateful if you come back to saltandbaker.com to leave a rating and review. Thank you! ❤️

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