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White bowl containing mexican street corn casserole topped with cilantro
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Mexican Street Corn Casserole

Equipment

  • 9x13" 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
  • 1/2 teaspoon pepper
  • 6 oz queso fresco - crumbled and divided
  • 3 tablespoons cilantro - chopped
  • fresh limes - optional for spritzing at the end if desired, see notes
  • hot sauce to taste optional

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 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!