Description
A creamy, cheesy twist on Mexican street corn—this baked casserole is perfect for taco nights, BBQs, and cozy family dinners.
Ingredients
2 lbs frozen corn, thawed & drained
1 cup mayonnaise
1/2 cup sour cream (full-fat for best texture)
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1 cup crumbled queso fresco
1/2 cup chopped fresh cilantro
Fresh lime wedges (for garnish)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk together mayo, sour cream, chili powder, garlic powder, and salt in a large bowl.
3. Fold in corn, 1 cup of queso fresco, and cilantro.
4. Spread mixture into prepared baking dish.
5. Bake for 20–25 minutes until hot and bubbly.
6. Top with extra queso fresco, cilantro, and a sprinkle of chili powder.
7. Serve warm with lime wedges.
Notes
Use fresh corn in summer for extra sweetness.
Add chopped jalapeños or cayenne for more heat.
Feta or cotija cheese can replace queso fresco.
Leftovers reheat beautifully for lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg