MEXICAN STREET CORN CASSEROLE


INGREDIENTS

32 oz 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
5 oz queso fresco grated or crumbled

For Garnish
1/4 cup fresh cilantro chopped

INSTRUCTIONS

  1. Preheat the oven to 350˚F
  2. Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
  3. Bake for 30-40 minutes or until heated through and the sides begin to bubble.
  4. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

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