Mexican Street Corn Casserole

I created this recipe after having Mexican Street Corn in a Cup for the first time, and loving everything about it.

I add this with the Mexican Crema because of the different thickness.

This is Chili Powder not Chile Powder.
They are completely different.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan or a Disposable Foil Pan with a Lid for a Block Party.

2 - 16 oz. Bags of Frozen Corn, thawed.
2 TBS Butter, melted
1/2 C Mexican Crema
1/2 C Sour Cream
2 TBS Lime Juice
1 1/2 tsp Chili Powder + additional for Garnish
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 C Crumbled Cotija Cheese, divided.

In the Casserole Pan:
Corn
Butter
Stir to combine well.

Add:
Crema
Sour Cream
Lime Juice Evenly distributed over the Sour Cream.
Chili Powder
Garlic Powder
Salt
Cayenne Pepper
Half of the Cheese
Mix to Combine Well.
Bake 30 - 40 minutes.
Sprinkle with remaining Cheese.


Serve Hot.

Enjoy!
Peace in the Kitchen!