This Mexican Street Corn Casserole has all the delicious flavors of Mexican Street Corn in an easy and quick recipe.
The combination of mayonnaise, sour cream, chili powder, cumin, and garlic mixed with corn and Queso Blanco cheese is perfect and whips up in just 30 minutes.
This small batch dish makes a great year-round side dish for two.
Check out this article for more info on Mexican street food.
How to make Mexican Street Corn Casserole:
Preheat your oven to 350 degrees F (180 C).
In a large bowl, mix together the corn, mayo, sour cream, chili powder, cumin, garlic powder, salt, cayenne, and 1/8 cup of the Queso Blanco cheese. Stir together until well combined.
Spray an 18.6 oz oven safe baking dish with non-stick spray. Click for an 18.6 oz oven safe baking dish.
Pour the Mexican street corn mixture into the prepared oven safe baking dish.
Bake for 25 minutes or until heated through and the edges begin to bubble.
Sprinkle another 1/8 cup Queso Blanco over the casserole.
Top with some chopped fresh cilantro if desired.
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- 1 cup frozen corn, thawed
- 1/8 cup mayonnaise
- 1/8 cup sour cream
- 1/8 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp cayenne (optional)
- 1/4 cup Queso Blanco, grated or crumbled
- 1/8 cup fresh cilantro, chopped (optional for garnish)
- Preheat the oven to 350 degrees F (180 C).
- In a large bowl, mix together the corn, mayo, sour cream, chili powder, cumin, garlic powder, salt, cayenne, and 1/8 cup of the Queso Blanco cheese.
- Spray an 18.6 oz oven safe baking dish with non-stick spray. Click for an 18.6 oz oven safe baking dish.
- Pour the corn mixture into the prepared dish.
- Bake for 25 minutes or until heated through and the edges begin to bubble.
- Sprinkle another 1/8 cup Queso Blanco over the casserole and top with the chopped cilantro if desired.
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Amount Per Serving: Calories: 246 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 24mg Sodium: 341mg Carbohydrates: 21g Fiber: 2g Sugar: 4g Protein: 6g