Mexican Street Corn Casserole

Preheat your oven to 350°F (175°C). Grease a casserole dish with cooking spray or butter.

In a large mixing bowl, combine the thawed corn, mayonnaise, sour cream, chili powder, garlic powder, salt, cayenne (if using), and 5 oz of the queso fresco. Mix well until all ingredients are evenly incorporated.

Transfer the mixture into the prepared casserole dish, spreading it out evenly.

Bake in the preheated oven for about 35 minutes, or until the edges are golden brown and the mixture is heated through.

Once baked, remove the casserole from the oven and let it cool for a few minutes.

Sprinkle the remaining 5 oz of queso fresco and chopped cilantro over the top of the casserole.

Serve warm with tortilla chips on the side.