Mexican Corn Bake

Get ready to savor the deliciousness of Mexican Corn Bake! With corn, creamy mayo, tangy queso fresco cheese, and a hint of chili powder all baked to perfection, it's a delightful explosion of flavors and textures.

– 32 oz. frozen corn, thawed – 1/2 cup mayonnaise – 1/2 cup sour cream – 1 1/2 tsp chili powder – 1/2 tsp garlic powder – 1/2 tsp salt – 10 oz. queso fresco cheese or cotija – 3 tbsp cilantro, chopped, optional – limes for top, optional

Preheat your oven to 350°F. Prepare a 9x13" baking dish with nonstick spray. In a large bowl, combine mayonnaise, sour cream, chili powder, garlic powder, and salt.

Stir in corn, and 5 ounces of queso fresco cheese (or cotija cheese). Add to the prepared baking dish.

Top with 2-3 tbsp fresh chopped cilantro and 3 ounces of queso fresco (or cotija cheese).

Bake in preheated oven for 30-40 minutes or until heated through and bubbly around the edges. Top with 2 ounces of queso fresco (or cotija), fresh cilantro, and even some lime juice, if desired.

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