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.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🌶️Bloom the chipotle and chili powders in a skillet for 30 seconds before mixing into your cream sauce to deepen their flavors and eliminate any raw spice taste.
- Drain Corn Thoroughly 💧Pat frozen corn completely dry with paper towels after thawing to prevent excess moisture that dilutes the creamy sauce and creates a watery casserole.
- Balance Your Acid-Fat Ratio ⚖️Mix sour cream and mayo in a 1:1 ratio for optimal tanginess and richness; adjust based on how acidic your queso fresco is to avoid an overly sour dish.
- Reserve Toppings for the End 🎯Add fresh cilantro and queso fresco in the final 2 minutes of baking so they maintain their bright flavor and crumbly texture instead of becoming melted and muted.
- Caramelize Your Onions 🧅Sauté diced onions until golden brown (5-7 minutes) before folding into the casserole to add natural sweetness that complements the spice and creates depth of flavor.
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.
Glycemic Analysis
Glycemic Index
Glycemic Load
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