Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Total time: 1 h 30 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

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Total: 90

Servings: 10

Ingredients

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40 oz bag frozen corn thawed, or not thawed (see notes)2/3 cup mayonnaise2/3 cup sour cream full fat or light is fine2 teaspoons chili powder divided3/4 teaspoon garlic powder1/2 teaspoon salt6 oz queso fresco crumbled and divided3 tablespoons cilantro choppedfresh limes optional, for spritzing at the end if desired, see notes

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Instructions

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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.