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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Street Corn Casserole Recipe

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This recipe for Mexican Street Corn Casserole is from Central Christian School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups corn kernels (fresh, canned, or frozen and thawed)

1/2 cup mayonnaise

1/2 cup sour cream

1 can (4 oz) diced green chiles (mild or hot)

1 bar of cream cheese

1 1/2 cup shredded mozarella cheese (or a blend of cheddar and Monterey Jack)

½ cup grated cotija cheese (or parmesan if cotija isn’t available)

1 teaspoon chili powder (or smoked paprika for Southern flavor)

Juice of 1 lime

Fresh cilantro or green onions for garnish
Directions:
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a large bowl, mix together corn, mayonnaise, sour cream, green chiles, cream cheese, 1 cup mozzarella cheese, cotija cheese, chili powder, and lime juice

Pour mixture into the prepared dish and spread evenly.

Sprinkle the remaining mozzarella cheese (1/2 cup) evenly over the casserole.


Bake uncovered for 35–40 minutes, until golden brown and bubbly.

Garnish with fresh cilantro or green onions before serving.

Serving Suggestion

Serve warm as a side dish with BBQ, fried chicken, or tacos.

Can also be scooped with tortilla chips as a dip.
Personal Notes:
Personal Notes:
This dip is super easy to make, and trust me—everyone will be begging for the recipe! It’s always a hit at parties. Just don’t forget to bring a mountain of tortilla chips, because people will definitely want seconds (and maybe even thirds)!

 

 

 

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