Mexican Street Corn Casserole - Easy, Creamy and Cheesy

Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish or casserole dish with butter or nonstick spray to ensure the casserole does not stick during baking.

In a large mixing bowl, combine corn, cream cheese, mayonnaise, sour cream, shredded cheddar, cotija, diced jalapeño, garlic powder, onion powder, chili powder, salt, black pepper, and lime juice. Stir until all ingredients are fully incorporated and the mixture is creamy and cohesive.

Transfer the corn mixture into the prepared baking dish. Spread it evenly with a spatula, smoothing the top for even baking. Sprinkle a little extra cheddar or cotija on top if desired for a golden, cheesy finish.

Place the dish in the preheated oven and bake for 35-40 minutes, until the casserole is hot and bubbly and the top has a slight golden color. A toothpick inserted into the center should come out clean, and the edges should be slightly browned.

Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro before serving for a pop of color and freshness. Serve as a corn side dish with tacos, roasted meats, or as a star at holiday dinners or potluck spreads.