Mexican Street Corn Casserole
A creamy Mexican street corn casserole made with frozen corn, Monterey Jack, cotija, chili powder and lime juice.
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Ingredients
- 10 ounces cotija cheese Crumble in a food processor; reserve half for serving.
- 2 pounds corn Frozen.
- 1 cup mayonnaise
- 1/2 cup sour cream
- 6 ounces Monterey Jack cheese Shredded.
- 1 1/2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon lime juice
- 1 large egg
- 2 tablespoons butter For greasing the dish.
Instructions
- Preheat the oven to 350°F. Pulse the cotija in a food processor until crumbled, then reserve half.
- In a medium bowl, combine the frozen corn, mayonnaise, sour cream, Monterey Jack, garlic powder, chili powder, paprika, salt, lime juice, egg and the unreserved cotija. Whisk until combined.
- Grease a 2-quart casserole dish with the butter and pour in the corn mixture.
- Bake uncovered for 45 minutes. Check the center with a food thermometer for 165°F; if it has not reached that temperature, continue cooking until it does.
- Sprinkle the reserved cotija over the casserole to serve.
Notes
Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. Frozen leftovers keep for 3 to 4 months, but the mayonnaise-and-cream coating may separate. Thaw in the refrigerator, cold water or microwave, never on the counter. Reheat leftovers to 165°F.
Nutrition
Serving: 1servingCalories: 309kcalCarbohydrates: 15.8gProtein: 10gFat: 24gSodium: 544mgFiber: 1.9gSugar: 2.8g