Description
A creamy, cheesy twist on classic Mexican street corn—baked to perfection and loaded with flavor. Perfect for potlucks, BBQs, or weeknight dinners.
Ingredients
32 oz frozen corn, thawed (or canned/fresh corn as alternative)
1/2 cup mayonnaise
1/2 cup sour cream
1.5 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (optional)
5 oz queso fresco, grated or crumbled
Optional Garnishes:
1/4 cup chopped fresh cilantro
Fresh lime juice (to taste)
Instructions
1. Preheat oven to 350˚F.
2. Add corn to a 9×13” or 2.5–3 qt casserole dish.
3. Mix in mayo, sour cream, spices, and half the cheese until fully combined.
4. Bake for 30–40 minutes or until heated and bubbly.
5. Top with remaining cheese, chopped cilantro, and lime juice.
Notes
You can use frozen, canned, or fresh corn. Just make sure to drain or thaw completely.
Want it spicier? Add diced jalapeños or extra cayenne.
For extra texture, mix in sautéed onions or bell peppers.
Leftovers keep well for 3–4 days in the fridge and reheat beautifully.
- Prep Time: 5 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 1g
- Sodium: 393mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg