Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 ears Fresh corn (or 3 cups (thawed)); 8 oz. Cream cheese (softened); 1 cup Shredded cheddar cheese; 1 cup Shredded Monterey Jack cheese; 1/2 cup Mayonnaise; 2 tbsp. Fresh lime juice; 1 tsp. Chili powder; Salt and pepper (to taste); 1/2 cup Cotija cheese (crumbled); 1/4 cup Cilantro (chopped)

fromsundayeats.com sundayeats.com/mexican-street-corn-casserole

This Mexican Street Corn Casserole combines sweet corn and creamy cheeses for a delightful dish that impresses, perfect for gatherings.

45 min

cook 30 min

Mexican

Ingredients

Instructions

How to Make Mexican Street Corn Casserole

Preheat your oven to 350°F (175°C) and spray a large baking dish with nonstick spray.
Cut the kernels off the fresh corn cobs or drain the thawed frozen corn and place in a mixing bowl.
Add cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, lime juice, chili powder, salt, and pepper. Stir until well combined.
Pour the mixture into the greased baking dish and smooth the top evenly.
Sprinkle reserved shredded cheese over the top.
Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.
Remove from the oven, cool slightly, and top with Cotija cheese and cilantro.

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Carbohydrate Content: 23 g
Protein Content: 10 g
Fat Content: 22 g
Saturated Fat Content: 13 g
Cholesterol Content: 55 mg
Sodium Content: 600 mg
Fiber Content: 3 g
Sugar Content: 4 g
Unsaturated Fat Content: 9 g