This Mexican Street Corn Casserole is too simple to make and insane scrumptious! With just a couple of fixings you can have this prepared and in the stove in as meager as 5 minutes. When it prepares you are in for a treat! This goulash is rich and velvety and loaded up with the splendid kinds of Mexican road corn. Best of all, since this Mexican Street Corn Casserole is made and heated totally in one dish, there is no tidy up! You can appreciate the supper and not stress over the dishes you have looking out for you subsequently.
I was all the while longing for this Mexican Street Corn in a container, I figured I ought to likely attempt my hand at reproducing it. In spite of the fact that this isn't a careful reproduction, it is likewise extremely flavorful and has all the grandness of Mexican Street Corn served in an excessively simple to eat way.
This Mexican Street Corn Casserole goes well any dinner you need somewhat more heavenly with. Simply joking, however, it can pack a punch when you serve it with anything Aexican roused or simply progressively great American meat dishes. Since this dish serves a group it is incredible for a family supper, yet in addition ideal for a potluck or grill!
Ingredients
- 32 oz frozen corn, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne (optional)
- 5 oz queso fresco, grated or crumbled
- For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350˚F
- Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!
For more detail : bit.ly/2NVL97k
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