Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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; 6 oz queso fresco (crumbled and divided); 3 tablespoons cilantro (chopped); fresh limes (optional, for spritzing at the end if desired, see notes)

5.0

(51)

saltandbaker.com

Your recipes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 10

Author : Whitney Wright

creamy corn casserole elote casserole mexican street corn

Ingredients

Remove All · Remove Spices · Remove Staples

40 oz bag frozen corn (thawed, or not thawed (see notes))2/3 cup mayonnaise2/3 cup sour cream (full fat or light is fine)2 teaspoons chili powder (divided)3/4 teaspoon garlic powder1/2 teaspoon salt6 oz queso fresco (crumbled and divided)3 tablespoons cilantro (chopped)fresh limes (optional, for spritzing at the end if desired, see notes)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.