Description
A creamy and cheesy Mexican Street Corn Casserole packed with flavors reminiscent of summer fairs, perfect for gatherings or family dinners.
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup queso fresco cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the corn, mayonnaise, sour cream, chili powder, garlic powder, cumin, salt, and pepper in a large mixing bowl. Stir until creamy.
- Mix in the crumbled queso fresco and chopped cilantro.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Bake for 25-30 minutes until heated through and golden on top.
- Remove from the oven, squeeze lime juice over the top, and garnish with additional cilantro if desired.
- Serve warm as a side dish or with tacos.
Notes
Make-ahead friendly; refrigerate before baking. Leftovers can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg