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Eleote (Mexican Street Corn Casserole)

Eleote (Mexican Street Corn Casserole) Categories:
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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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