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Mexican Street Corn Casserole

Creamy Mexican Street Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels
  • ⅓ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Juice of 1 lime
  • ½ cup crumbled cotija cheese, divided
  • 2 tablespoons chopped fresh cilantro, divided

Method
 

  1. Whisk together the mayonnaise, crema, chili powder, garlic powder, salt, and lime juice until smooth.
  2. Fold in the corn kernels and about half of the cotija cheese until evenly coated.
  3. Transfer to a greased 8x8 baking dish and bake at 400°F for 20 minutes until bubbly and golden in spots.
  4. Sprinkle with the remaining cotija, cilantro, a light dusting of chili powder, and an extra squeeze of lime. Serve hot.

Notes

Let the casserole sit for 3 to 4 minutes after baking so it holds together a little better when you scoop it. The rest gives the sauce a moment to set up.