Mexican Street Corn Casserole
Mexican street corn casserole combines everything you love about elotes and makes it into a easily made casserole dish.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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