MEXICAN STREET CORN CASSEROLE

 

INGREDIENTS

• 24 ounces frozen corn, thawed
• 1/4 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• Pinch of cayenne pepper
• Salt and pepper, to taste
• 4 ounces crumbled queso fresco or cotija cheese
• 2 tablespoons chopped fresh cilantro, for garnish

INSTRUCTIONS

1. Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
2. In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
3. Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.