Mexican Street Corn Casserole

Mexican Street Corn Casserole


  • 32 oz frozen corn thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne optional
  • 5 oz queso fresco grated or crumbled

For Garnish
  • 1/4 cup fresh cilantro chopped


  1. Preheat the oven to 350˚F
  2. Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
  3. Bake for 30-40 minutes or until heated through and the sides begin to bubble.
  4. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

This article adapted from this site