Mexican Street Corn Casserole

Step 1

Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.

Step 2

In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.

Step 3

Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.