This twist on the classic street corn takes the creamy goodness and bold flavors and layers them in a cup so that it can be eaten with a spoon.

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

    1. Preheat the oven to 350˚F
    2. 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.
    3. Bake for 30-40 minutes or until heated through and the sides begin to bubble.
    4. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!