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Creamy corn casserole topped with cotija cheese and cilantro.

Easy Street Corn Casserole

A creamy and flavorful casserole inspired by street corn, perfect as a side dish for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 40 oz oz frozen corn thawed or use as is, see instructions
  • ⅔ cup mayo
  • ⅔ cup sour cream either full or reduced fat works
  • 2 teaspoons chili powder use in parts
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 6 oz oz crumbled queso fresco split into portions
  • 3 tablespoons chopped cilantro
  • fresh limes optional, for a squeeze at the end

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • Mix corn, 1 teaspoon chili powder, garlic powder, and salt in a large bowl.
  • In a separate bowl, combine mayo and sour cream. Add the remaining 1 teaspoon chili powder and mix well.
  • Add the mayo mixture to the corn mixture and stir until well combined.
  • Transfer mixture to the prepared baking dish. Top with queso fresco and sprinkle with cilantro.
  • Bake for 35 minutes, or until the top is lightly golden. Serve warm with a squeeze of lime if desired.

Notes

For a lighter version, use reduced-fat sour cream and mayo. Fresh cilantro adds a bright, fresh flavor to this dish.
Keyword corn