Mexican Street Corn Casserole Recipe
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.
Equipment
- 9 x 9" Baking Dish
Ingredients
- 4-5 Ears Corn on the cob, kernels removed
- ¼ Cup Mayonaise
- ½ Cup Sour Cream
- 1 Cup Cheddar Cheese, hand shredded
- 1 teaspoon Garlic Powder
- 1 Tbs Chili Powder
- Salt & Pepper to taste
- Cilantro, shredded (optional)
Instructions
- First, preheat the oven to 375 degrees.
- In a large bowl, add the corn, mayonnaise, sour cream and ¾ cup of cheddar cheese. Season it with salt, pepper, garlic powder and chili powder and mix everything together until its evenly combined.
- Transfer the mixture to a greased 9 x 9" baking dish. Top with the rest of the shredded cheddar cheese.
- Place it into the center rack of the oven for about 20 minutes or until the cheese is melted and the sides are hot and bubbly.
- Let it sit for 5 minutes, sprinkle with cilantro and enjoy!