Description
A warm and creamy Mexican Street Corn Casserole perfect for cozy nights and gatherings with family and friends.
Ingredients
Scale
- 4 cups corn (fresh, canned, or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup queso fresco cheese, crumbled
- 1/2 cup chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the corn, sour cream, mayonnaise, queso fresco, cilantro, chili powder, cumin, and season with salt and pepper in a large bowl.
- Pour the mixture into a greased baking dish and spread evenly.
- Top with shredded cheese.
- Bake for 25-30 minutes or until heated through and bubbly.
- Serve warm, garnished with extra cilantro if desired.
Notes
Customize with lime juice for tartness or add protein like chicken or black beans for a hearty meal. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg