Mexican Corn Casserole
"Made this last night. Very good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (219.4 g)
- Calories 705.9
- Total Fat - 18 g
- Saturated Fat - 8.1 g
- Cholesterol - 41.4 mg
- Sodium - 655.7 mg
- Total Carbohydrate - 121.8 g
- Dietary Fiber - 16.2 g
- Sugars - 2.4 g
- Protein - 18.5 g
- Calcium - 235.9 mg
- Iron - 1.9 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Spray a 9" x 9" inch baking dish with nonstick spray.
Step 2
In a large bowl add the corn. If the corn is frozen in large clumps break the clumps up with your hands. Add the mayonnaise, sour cream, 1/2 teaspoon chili powder, garlic powder, onion powder, salt, and 2 oz of the Queso Fresco to the bowl and mix well.
Step 3
Pour the mixture evenly in the baking dish and sprinkle the remaining chili powder on top.
Step 4
Place the dish in the preheated oven and bake for 40-45 mins or until the casserole is hot and bubbly on the edges.
Step 5
Remove the baking dish from the oven and sprinkle the remaining cheese and chopped cilantro on top.
Step 6
Zest the lime and garnish the top of the casserole with lime zest. Then squeeze the lime juice on top.
Tips
No special items needed.
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