Description
This Easy Mexican Street Corn Casserole combines the rich flavors of roasted corn, creamy textures, and zesty spices, creating a comforting dish perfect for weeknights or gatherings.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup queso fresco, crumbled
- 1/2 cup cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Salt and pepper to taste
- 1 cup shredded cheese (optional for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the corn, sour cream, mayonnaise, queso fresco, cilantro, chili powder, lime juice, salt, and pepper in a large mixing bowl. Mix well until everything is perfectly blended and creamy.
- Pour the mixture into a greased casserole dish and spread it evenly.
- If desired, sprinkle shredded cheese on top for an indulgent finish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven, allow to cool slightly, and serve warm.
Notes
Make this casserole a day ahead and store it in the refrigerator. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg