I made this Mexican Street Corn “casserole” for a Labor Day bbq yesterday. It was gone in an hour! It was SO SO good!!!
32oz frozen corn thawed
1/2 cup mayonnaise
1/2 cup sour cream
1.5 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne optional
10oz queso fresco grated or crumbled
1/4 cup fresh cilantro chopped
Put all ingredients (only 5oz of the queso fresco) into a casserole dish and mix very well! Cook for 35 minutes at 350. Let it cool and then sprinkle the remaining 5oz of queso fresco and chopped cilantro on top. I served mine with tortilla chips. It was a hit!
