Savory Mexican Street Corn Casserole A CrowdPleasing Delight
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Author:souzanfood
Total Time:45 minutes
Yield:6-8 servings 1x
Description
Savor the deliciousness of this Mexican Street Corn Casserole a crowdpleasing delight perfect for any gathering or weeknight dinner Enjoy
Ingredients
Scale
4 cups of corn (fresh, frozen, or canned)
1 cup of mayonnaise
½ cup of sour cream
1 cup of crumbled queso fresco
1 teaspoon of chili powder
1 teaspoon of garlic powder
Juice of 1 lime
Salt and pepper to taste
1 cup of shredded cheese (Mexican blend or Monterey Jack)
1–2 jalapeños, diced (optional)
1 cup of black beans (optional)
1 bell pepper, diced (optional)
Chopped cilantro (optional)
Extra crumbled queso fresco (for garnish)
Chili powder or paprika (for garnish)
Chopped green onions (for garnish)
Lime wedges (for garnish)
Instructions
Preheat the Oven: Start by preheating your oven to 350°F (175°C).
Mix the Base: In a large mixing bowl, combine corn, mayonnaise, sour cream, queso fresco, chili powder, garlic powder, lime juice, salt, and pepper. Stir well until all ingredients are fully incorporated.
Prepare the Casserole Dish: Grease a 9×13 inch baking dish with cooking spray or a light coat of oil to prevent sticking.
Transfer the Mixture: Pour the corn mixture into the prepared baking dish, spreading it evenly.
Add Toppings: Sprinkle the shredded cheese evenly across the top of the casserole.
Bake: Place in the preheated oven and bake for 25-30 minutes or until the casserole is bubbly and the cheese is golden brown.
Serve: Remove from the oven and allow it to cool for a few minutes before garnishing with desired toppings.
