From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Mexican Street Corn Casserole
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Instructions
1
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Preheat oven to 350℉ and spray a 13×9 with nonstick cooking spray.
2
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To a large bowl, add the corn, mayonnaise, sour cream, chili powder, garlic powder, All Purpose Seasoning, chipotle chili powder and half of the queso fresco and stir until combined.
3
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Transfer the mixture to the prepared baking dish.
4
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Bake for 35-40 minutes or until heated through.
5
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Remove from the oven and top with remaining queso fresco and chopped cilantro.
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Tips & Tricks (5)
- Toast Your Spices First 🔥Dry-toast the chipotle chili powder and chili powder in a small skillet for 30 seconds before mixing into the sour cream and mayo base to unlock deeper, more complex flavors.
- Crisp the Corn First 🌽Sauté thawed frozen corn in a hot skillet until golden brown spots appear before folding into the casserole for added caramelized flavor and texture contrast.
- Bloom Your Garlic and Onion 🧄Finely mince the onion and garlic, then bloom them briefly in butter before adding to the creamy mixture to mellow their raw bite and distribute flavor evenly throughout.
- Reserve Queso Fresco for Topping 🧀Save half your queso fresco to sprinkle on top just before serving so it stays crumbly and fresh rather than melting completely into the warm casserole.
- Don't Overmix - Keep It Chunky ✨Fold ingredients together gently just until combined to maintain distinct corn kernels and cheese pieces for better texture in each bite rather than creating a smooth purée.
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About the Cook
Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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