Cinco de Mayo Potluck: Mexican Street Corn
Work has a Cinco de Mayo potluck every year. It is our favorite potluck of the year. I contributed a Mexican Street Corn casserole. It turned out pretty good. I learned that the spice level is key. Don't be afraid to use the full amount listed in the recipe. 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 5 oz queso fresco, crumbled 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! Serves: 8