Mexican Street Corn Casserole

If you love Mexican Street Corn, this casserole is perfect for those times when
you have to feed more than just a few people. Easy, quick and delicious!

Servings: 8 people

Author:

Prep Time:
5 minutes

Cook Time:
1 hour

Course:

Appetizer Appetizers Party Food easy mexican sides memorial day mexican street corn

Cuisine:

American Mexican Latin Mexican American

Keywords:

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🧂 Ingredients

1 40 oz bag frozen corn

or canned corn very thoroughly drained
2/3 cup mayonnaise
2/3 cup sour cream
1 1/2 tsp Spanglish Asadero™️ Chile Limon

substitute with cumin or other Mexican spices of your choice
4 oz Mexican Queso Fresco

crumbled
4 tbsp chopped cilantro

divided in half
Paprika

to sprinkle after baking
2 oz Cotija Cheese

crumbled

Instructions

1 In a large bowl, place corn.
2 Add mayonnaise, sour cream, Spanglish Asadero™️ Chile Limon and stir in well.
3 Add queso fresco and stir again.
4 Place the corn mixture in to an oven safe casserole/baking pan.
5 Top with half of the chopped cilantro and slightly push the cilantro just under
the surface. I like to do this because I am heating up the cilantro quicker and
releasing its flavor.
6 Bake at 375° degrees for about 45 minutes. Remember that ovens vary it could be
a bit less or more. I look for a slight golden color over top.
7 Once done, remove from the oven. Sprinkle the cotija cheese, the rest of the
chopped cilantro and sprinkle the paprika.
8 The main thing after this is to enjoy it!