Mexican Street Corn Casserole
This hearty Mexican Street Corn Casserole combines sweet corn with creamy ingredients, spices, and cheese, capturing the essence of the beloved street treat in a comforting dish that's perfect for gatherings.
Ingredients
Main Ingredients
- 4 cups corn (fresh or frozen) Thaw and drain frozen corn to avoid excess moisture.
- 1 cup sour cream
- 1 cup mayonnaise Can substitute with cream cheese for a creamier texture.
- 1 cup queso fresco cheese, crumbled Can be replaced with pepper jack cheese for spice.
- 1/2 cup cilantro, chopped Can be replaced with parsley for a different taste.
- 1 teaspoon chili powder Adjust to taste for heat preference.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lime juice
- to taste Salt and pepper
- 1 cup shredded cheese (optional for topping) For a bubbly crust.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the corn, sour cream, and mayonnaise.
- Mix in the crumbled queso fresco and chopped cilantro.
- Add chili powder, garlic powder, lime juice, salt, and pepper. Stir well.
Baking
- Pour the corn mixture into a greased baking dish.
- Optional: Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden.
- Allow to cool slightly before serving.
Notes
For added freshness, garnish with extra cilantro or a squeeze of lime juice. Pairs well with proteins like grilled chicken or steak. Store leftovers in an airtight container for 3-5 days or freeze for up to 3 months.