This easy Mexican street corn casserole is a fun side dish for taco night. Creamy and filled with queso fresco and a hint of lime, it's the refreshing veggie you need for your spicy meal.
PREP TIME 5 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 6servings
Ingredients
1(14 oz) bag of frozen cornthawed
2tablespoonsmayonnaise
3tablespoonssour cream
1tablespoonlime juice
1/2teaspoonchili powder
1/2teaspoongarlic salt
Pinchof cayenne pepper
Sprinkle of salt & pepper to taste
2ozcrumbled queso fresco or cotija cheese
2tablespoonschopped green onions for garnish
Instructions
Preheat the oven to 350°F. Lightly grease a square 8-inch or 9-inch baking dish.
In a large bowl, stir together the corn, mayo, sour cream, and lime juice. Sprinkle the seasonings over the top and stir to combine. Crumble half of the queso fresco into the mixing bowl and gently stir to combine. Pour the mixture into your prepared baking dish and smooth into an even layer.
Bake for 30 minutes or until heated through and bubbly. Crumble the remaining queso fresco over the top and sprinkle the green onions for garnish.