Mexican Street Corn Casserole

We had a small 4th of July celebration. I made hamburgers, pulled pork, street corn casserole, and had some cut up watermelon. Rebecca brought over some very good brownies.

Mexican Corn Casserole

4 cups frozen corn, about 24 ounces

1 tablespoon olive oil

1 diced red pepper

1 bunch of cilantro minced, a few leaves for garnish

1 diced jalapeno

1/2 large red onion, diced

2/3 cup cotija cheese (ours was grated)

Dressing: (This dressing is so good I want to put it on other things! Burger topping, pasta maybe)

3 tablespoons sour cream

2 tablespoons mayo

4 tablespoons lime juice (about 2 limes)

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon chili powder

In a large skillet heat olive oil then add corn, red pepper, jalapeno, and onion.

Place corn mixture into a casserole dish.

Pour the dressing over the corn and mix together.

Top with the cojita cheese and cilantro.

Comments

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