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Mexican Street Corn Casserole

Mexican Street Corn Casserole

A delicious Mexican Street Corn Casserole made with corn, mayonnaise, sour cream, and spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 295 kcal

Equipment

  • 13″x9″ glass baking pan

Ingredients
  

Corn Base

  • 40 oz frozen corn thawed, or not thawed (see notes)
  • ⅔ cup mayonnaise
  • ⅔ cup sour cream full fat or light is fine
  • 2 teaspoons chili powder divided
  • ¾ teaspoon garlic powder
  • ½ 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
 

Cooking Instructions

  • Preheat oven to 350°F. Spray a 13×9 with nonstick spray.
  • In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ teaspoon 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

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

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 28gProtein: 7gFat: 19gSaturated Fat: 6gCholesterol: 26mgSodium: 364mgPotassium: 385mgFiber: 3gSugar: 1gVitamin A: 369IUVitamin C: 8mgCalcium: 120mgIron: 1mg
Keyword casserole, Comfort Food, corn dish, Mexican cuisine, Mexican Street Corn Casserole, sidedish
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