Mexican Street Corn


  • 36 oz. frozen Corn, thawed
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 1.5 tsp. Chili Powder
  • ½ tsp. Garlic Powder
  • ½ tsp. Salt
  • ¼ tsp. Cayenne Pepper (optional)
  • 5 oz. Queso Fresco, grated or crumbled
  • ¼ cup Fresh Cilantro, chopped


  • Preheat oven to 350°F.
  • In a large bowl, mix the Corn, Mayonnaise, Sour Cream, Chili Powder, Garlic Powder, Salt Cayenne Powder, and half the Queso Fresco until well combined.
  • Pour the mixture into a prepared casserole dish.
  • Bake for 40-45 minutes. You will know it is heated through when the sides start to bubble.
  • Sprinkle with the remaining half of the Queso Fresco.
  • Garnish with the chopped Cilantro.

Serves~ 10-12

The perfect side dish to any summer BBQ!


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