Ingredients
- 65 oz frozen corn thawed
- 3 Tbl olive oil
- 1/4 c mayonnaise
- 1/4-1/2 c sour cream
- 3 Tbl lime juice
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp cayenne or more, to taste
- 5-16 0z queso fresco grated or crumbled
- jalapeños, diced to taste, optional
- green chilis, diced to taste, optional
Garnish
- 1/4 cup Fresh Cilantro chopped (optional)
- fresh lime juice to taste
- 1 c bacon cooked
Servings: servings
Instructions
- Preheat the oven to 350˚F
- Pour the corn into a 9x13 casserole dish.
- Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro if desired.
Recipe Notes
Thank you Jamie for the recipe!
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