5 from 5 votes
Mexican Street Corn Casserole for a Crowd
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 30 servings
Author: Betsy Edwards
Ingredients
  • 16 ounces cotija cheese
  • 4 pounds frozen corn
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 12 ounces (4 cups) Monterey Jack cheese , shredded
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon lime juice
  • 2 large eggs
  • 4 tablespoons butter
Special Equipment
  • 1 large aluminum roasting pan
Instructions
  1. Preheat the oven to 350 degrees. Place the cotija cheese in the food processor, pulse until just crumbled and reserve 1/2.

  2. In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic powder, chili powder, paprika, salt, lime juice, one-half the cotija cheese and egg. Whisk until combined. Grease a large disposable aluminum roasting pan with butter. Pour the mixture in the prepared pan and bake uncovered, for 45 - 60 minutes.

MAKE AHEAD NOTE: Can be made to this point and held in a slow cooker, covered, on LOWEST setting for up to 2 hours.
  1. To serve, sprinkle remaining cotija cheese over the casserole.