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Author Topic: Mexican Street Corn Casserole  (Read 218 times)


Offline BensMom

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Mexican Street Corn Casserole
« on: January 03, 2023, 04:35:53 PM »
I didn't see a category this should go in. If there is one, I can move it.

This was really easy and good, and was even better the next day. I thought about adding black beans to make it a main dish, but wanted to follow the recipe exactly the first time.

2 cups frozen corn
cup mayonnaise
1 cup sour cream
2 tsp. chili powder
1 tsp. garlic powder
tsp. salt (or to taste)
cup queso fresco, crumbled
Fresh cilantro, to serve

--Preheat the oven to 350F (180C) and lightly grease a casserole dish.
--Mix frozen corn, mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco in a bowl.
--Transfer the mixture to the casserole dish and top it with the rest of the queso fresco cheese.
--Bake for 20 minutes or until heated through.
--Serve with fresh cilantro, chili powder, and limes.

Offline hedgehog

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Re: Mexican Street Corn Casserole
« Reply #1 on: January 04, 2023, 06:39:08 AM »
That looks good.  I might add some diced avocado after removing from the oven.