MEXICAN STREET CORN CASSEROLE
Easy to make Mexican Street Corn Casserole is made with fresh or canned corn baked with mayonnaise, sour cream, shredded cheese and seasoning for a perfect summer side dish.
Ingredients
- 4-5 ears Corn on the cob
- ¼ cup Mayonaise
- ½ cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 1 tbs Garlic Powder
- 1 tbs Chili Powder
- Salt & Pepper to taste
- Cilantro, shredded (optional)
Instructions
- First, preheat the oven to 375 degrees.
- Carefully remove the corn from the cob using a knife or kitchen tool.
- Add all of the ingredients to a medium sided bowl. Reserve about ¼ cup of the shredded cheddar cheese.
- Stir everything together until its evenly combined and transfer it to a baking dish.
- Sprinkle the rest of the cheddar cheese on top of the casserole and bake, uncovered, for about 20 min or unit the cheese is melted and the casserole is bubbling.
- Let it cool slightly and add shredded cilantro to the top (optional). Serve warm