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Mexican Street Corn Casserole

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Mexican Street Corn Casserole is a creamy, flavorful side dish inspired by the popular Mexican street food, elote. Made with corn, mayonnaise, sour cream, cheese, and bold spices, this easy-to-make casserole is perfect for potlucks, BBQs, or family dinners!

Ingredients

1 bag frozen corn (or 3 cups fresh or canned corn)

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1 cup queso fresco, grated (or cotija cheese or parmesan)

Fresh cilantro, chopped, for garnish

Lime wedges for serving

Instructions

  • Prepare the Corn:

    • If using frozen corn, thaw it before use. If using canned corn, drain well.

  • Mix the Ingredients:

    • In a large bowl, mix together the corn, mayonnaise, sour cream, chili powder, garlic powder, salt, and cayenne pepper (if using). Stir until well combined.

  • Assemble and Bake:

    • Transfer the mixture to a 9×13-inch baking dish. Top with half of the cheese.

    • Bake in a preheated 350°F oven for 20-25 minutes until hot and bubbly.

  • Garnish and Serve:

    • Remove from the oven and top with the remaining cheese. Garnish with fresh cilantro and a squeeze of lime juice.

Notes

Variations:

Extra Heat: Add diced jalapeños or more cayenne for extra spice.

Vegan Option: Use vegan mayo and sour cream and substitute dairy-free cheese.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

Reheat in the oven at 350°F for 10-15 minutes until heated through.

Find it online: https://chocolatecoveredamy.com/mexican-street-corn-casserole/