Description
This Mexican Street Corn Casserole combines irresistible flavors with simple preparation. Featuring sweet corn, creamy mayo, tangy sour cream, and crumbled queso fresco, it’s a delightful comfort food perfect for a quick dinner or a gathering with loved ones.
Ingredients
Scale
- 40 oz Frozen Corn
- 2/3 cup Mayonnaise
- 2/3 cup Sour Cream
- 2 tsp Chili Powder
- 3/4 tsp Garlic Powder
- 1/2 tsp Salt
- 6 oz Queso Fresco
- Dried Cilantro, Chopped
Instructions
- Preheat your oven to 350 degrees F and spray a 9 x 13 inch pan with non-stick spray.
- In a large bowl, combine the frozen corn, mayonnaise, sour cream, 1 1/2 teaspoons of chili powder, garlic powder, salt, and 4 oz of crumbled queso fresco.
- Transfer the mixture into the prepared pan and spread it evenly.
- Sprinkle the remaining 1/2 teaspoon of chili powder over the top.
- Bake in the preheated oven for 35-40 minutes until it is bubbly around the edges.
- Once done, remove from the oven and top with the remaining 2 oz of crumbled queso fresco and a sprinkle of chopped dried cilantro.
Notes
For a spicier version, add diced jalapeños to the mixture before baking.
Feel free to substitute fresh corn if it’s in season for enhanced flavor.
Let the casserole cool for a few minutes before serving for better portioning.
Nutrition
- Serving Size: 1/12 of the casserole
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg