Mexican Street Corn Casserole - Karen Lipa

This Mexican Street Corn Casserole is super easy to make and crazy delicious! With only a few ingredients you can have this whipped up and in the oven in as little as 5 minutes. Once it bakes you are in for a treat! This casserole is rich and creamy and filled with the bright flavors of Mexican street corn. The best part is that since this Mexican Street Corn Casserole is made and baked completely in one dish, there is almost no clean up! You can enjoy the meal and not worry about the dishes you have waiting on you afterward.

Mexican street corn has always been on my list of sides that are so good they give other veggies and sides a bad name. When I visited Austin last week for a blog conference we ventured out to Torchy’s Tacos. If you have never been, it is well worth your time to go a bit out of your way to try it if you are ever in the vicinity of one. I have been to Torchy’s a handful of times on my trip through Texas, but I have never tried their Mexican Street Corn until this trip.

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Why? I don’t know! It seems so obvious that it would be amazingly delicious and it was every bit as good as I could have imagined. Their twist on the classic street corn was to take the creamy goodness and bold flavors and layer them in a cup so that you could eat it with a spoon. It was love at first bite.

Since a week after I got home I was still dreaming of this Mexican Street Corn in a cup, I thought I should probably try my hand at recreating it. Although this isn’t an exact replica, it is also really delicious and has all the wonderfulness of Mexican Street Corn served in a super easy to eat way.

INGREDIENTS

32 oz frozen corn thawed

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

For Garnish

1/4 cup fresh cilantro chopped

INSTRUCTIONS

Preheat the oven to 350˚F

Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half ofthe queso fresco until combined.

Bake for 30-40 minutes or until heated through and the sides begin to bubble.

Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

NUTRITION INFORMATION:

Calories: 289kcalCarbohydrates: 28g (9%)Protein: 7g (14%)Fat: 18g (28%)Saturated Fat: 5g (25%)Cholesterol: 25mg (8%)Sodium: 393mg (16%)Potassium: 386mg (11%)Fiber: 3g (12%)Sugar: 1gVitamin A: 9%Vitamin C: 10.2%Calcium: 12.2%

RECIPES AND IMAGE ADAPTED FROM https://easyfamilyrecipes.com