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Eleote (Mexican Street Corn Casserole)
Nb persons: 0
|32 oz||frozen corn thawed|
|1/2 cup||sour cream|
|1.5 tsp||chili powder|
|1/2 tsp||garlic powder|
|1/4 tsp||cayenne optional|
|5 oz||queso fresco grated or crumbled|
|1/4 cup||fresh cilantro chopped|
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!