Mexican Street Corn Casserole
Mexican Street Corn Casserole is easy to prepare, affordable, and can be adjusted for up to 100 people.
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Calories: 225kcal
Servings: servings
Equipment
Ingredients
- 100 oz corn kernels, thawed if frozen (see Notes)
- 12 oz mayonnaise
- 12 oz sour cream
- 2 Tbsp dried minced onion
- 1 ½ Tbsp chili powder
- 1 ½ tsp garlic powder
- 1 ½ tsp kosher salt
- ¼ cup cilantro
- 6 oz queso fresco, grated or crumbled
Instructions
- Heat oven to 400℉.
- Layer the corn in a hotel pan.
- In a bowl, combine the mayonnaise, sour cream, minced onion, chili powder, garlic powder, and salt.
- Pour the mayonnaise mixture over the corn and mix until well combined.
- Bake at 400℉ for 30 minutes until bubbly throughout and golden brown around the edges and on top. Give the casserole a stir midway through cooking to prevent scorching around the edges.
- Serve topped with cilantro and queso fresco cheese.
Notes
- I cook this in a convection oven that cooks food very quickly. So, I regularly give the corn a toss as it cooks, to prevent too much scorching around the top and sides. In a regular oven, this isn't necessary.
- I don't bother to thaw the corn before assembling. Corn thaws quickly, so you do not need it completely thawed before assembling regardless.
- A serving size of corn is 2/3 cup. I purchase 32 oz bags unless I can get to Walmart and get 100 oz bags..
Nutrition
Serving: 0.5cup (heaping) | Calories: 225kcal