Easy Mexican Street Corn Casserole Recipe

🧂 Ingredients

• 8-10 ears fresh Corn

  or 2lbs frozen corn
• 1/3 cup finely chopped Red Onion
• 1 Red Pepper

  washed, cored, and finely chopped
• 1 Jalapeno Pepper

  seeded and minced, or if you want it spicy keep the seeds in
• 1 cup Mayonnaise
• 1 tbsp lime zest

  zest of one lime
• 2 tbsp lime juice
• 1 tablespoon Mrs Dash Southwest Chipotle Seasoning Blend
• 1/2 teaspoon Smoked Paprika
• 1/4 cup Butter

  cold and sliced into thin pieces
• 6 ounces Queso Fresco Cheese

Instructions

• 1 Preheat oven to 350 degrees. Butter 9×13 baking dish.
• 2 Husk and clean corn, cut kernels off the cobs into a large bowl.
• 3 Clean, core, and chop red bell pepper, and jalapeno pepper finely. Chop red
  onion fine add to corn and combine.
• 4 In a small bowl whisk together mayonnaise, lime zest, lime juice, seasoning
  blend, and smoked paprika. Whisk to combine.
• 5 Add cubed butter, 1 cup of the crumbled cheese and sauce to vegetable mixture
  making sure everything is covered with sauce.
• 6 Pour into a 9×13 buttered baking dish sprinkle with remaining crumbled queso
  fresco cheese and sprinkle Bake in a 350 degree oven for 30 minutes. If you used
  frozen corn bake 45 minutes, uncovered.

Nutrition Info