Description
A comforting Mexican Street Corn Casserole filled with roasted corn, creamy textures, and zesty spices, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup queso fresco cheese, crumbled
- 1/2 cup cilantro, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup lime juice
- 1 cup shredded cheese (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine corn, sour cream, mayonnaise, queso fresco cheese, cilantro, chili powder, cumin, salt, pepper, and lime juice in a large bowl.
- Mix the ingredients until well combined.
- Transfer the mixture into a greased baking dish, smoothing it out evenly.
- Top with shredded cheese.
- Bake for 30-35 minutes, or until heated through and cheese is bubbly and golden on top.
- Serve warm and enjoy every creamy bite!
Notes
For added kick, mix in jalapeños or use a blend of different cheeses. This casserole can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg