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Mexican street corn casserole

Mexican Street Corn Casserole

Mexican street corn casserole combines everything you love about elotes and makes it into a easily made casserole dish.
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Course: Side Dish
Cuisine: American, Mexican
Keyword: Mexican Street Corn Casserole
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 serving

Equipment

  • 13x9 baking dish

Ingredients

  • 32 ounce frozen corn, thawed
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoon cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Tajín
  • 1/2 cup crumbled Mexican cheese Cojita or queso fresco

Instructions

  • First, preheat the oven to 350℉.
  • In a bowl or the baking dish, combine the corn, mayo, sour cream, cilantro, salt and garlic powder. Pat it down then place in the oven.
  • Bake for 40 minutes then remove from the oven. Top the dish with the crumbled cheese and the tajín. I recommend to use those at the end because it's very common for Mexican dishes to have an element of a fresh, uncooked ingredient.
  • Lastly, once cooled a bit, serve.
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