Ingredients
- 4 cups corn kernels (fresh, canned, or frozen, drained if necessary)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese (or feta cheese)
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: sliced jalapeños or diced green chilies for extra heat
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with butter or cooking spray.
- Mix Ingredients: In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, Cotija cheese, Monterey Jack cheese, melted butter, garlic powder, smoked paprika, chili powder, lime juice, salt, and pepper. Mix well to coat the corn evenly.
- Assemble the Casserole: Transfer the mixture to the prepared casserole dish. Spread it out evenly.
- Bake: Bake in the preheated oven for 25–30 minutes or until the casserole is bubbly and lightly golden on top.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh cilantro, extra Cotija cheese, and optional jalapeños for extra flavor.
- Enjoy: Serve warm as a side dish for tacos, grilled meats, or as part of your favorite Mexican-inspired meal.
Let me know if you’d like me to refine this further! 😊