Eleote (Mexican Street Corn Casserole)
Nb persons: 0
Yield:
Preparation time:
Total time:
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| 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 of the 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!
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