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mexican street corn casserole


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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 10

Cost: $1.93 /serving


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Step 1

Preheat oven to 350°F. Spray a 13x9 with nonstick spray.

Step 2

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.

Step 3

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.