Mexican Street Corn Recipe
Servings
12
servings
Servings
12
servings
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
Instructions
Preheat the oven to 350˚F
Pour the corn into a 9×13 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!