Description
This casserole delivers smoky-sweet corn with creamy, tangy richness, perfect for potlucks and weeknight dinners.
Ingredients
- 4 cups sweet corn kernels (fresh off the cob or thawed frozen, or two 15-oz cans drained)
- 1 cup mayonnaise (use full-fat for richest flavor; vegan mayo works for a vegan swap)
- 1 cup sour cream (or plain Greek yogurt for tang and protein)
- 1½ cups shredded Monterey Jack or mild cheddar cheese, divided
- ½ cup crumbled cotija or queso fresco (optional, for finishing)
- 2 tbsp lime juice (about 1 lime)
- 1 tsp chili powder (or smoked paprika for softer smoke)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½–1 tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 green onions, thinly sliced (for garnish)
- ¼ cup chopped fresh cilantro (for garnish)
- Optional (for a firmer set): 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch (or similar) casserole dish.
- Place the corn in a large mixing bowl and prepare accordingly based on the type of corn used.
- Add mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper; stir until evenly coated.
- Fold in 1 cup of the shredded cheese and stir in the beaten eggs if a firmer casserole is desired.
- Taste and adjust seasoning as needed.
- Spoon the mixture into the prepared dish and smooth the top.
- Sprinkle the remaining ½ cup cheese over the surface.
- Bake uncovered for 25–30 minutes until hot and bubbly.
- Remove from the oven and let rest for 5–10 minutes before serving.
- Garnish with green onions, cotija, chopped cilantro, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican