Mexican Corn Bake Recipe
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.
Ingredients
- 32 oz. frozen corn, thawed
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 10 oz. queso fresco cheese or cotija
- 3 tablespoon cilantro, chopped, optional
- limes for top, optional
Instructions
- 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 tablespoon 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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