Wednesday, February 27, 2019

Food Favorites - Mexican Street Corn Casserole

This is a recipe that was on last weeks menu that I actually tried and we actually liked.  In Darryl's words - "It's corn and it's cheese, how can you not like it?"   I did cut this recipe in half and it was the perfect amount for our family.

The recipe can be found at Easy Family Recipes.


  • 32 oz frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne (optional)
  • 5 oz queso fresco, grated or crumbled
For Garnish
  • 1/4 cup fresh cilantro, chopped


  1. Preheat the oven to 350˚F
  2. Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
  3. Bake for 30-40 minutes or until heated through and the sides begin to bubble.
  4. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!