Preheat your oven to 350°F (175°C) and prepare your 9×13 baking dish by spraying it with nonstick cooking spray. This ensures that your casserole doesn’t stick to the pan and makes serving a breeze.
In a large mixing bowl, combine the frozen corn, mayonnaise, sour cream, 1 teaspoon of cayenne pepper, garlic powder, salt, and half of the crumbled queso fresco cheese. This mixture is where all the magic begins, so make sure to mix it well until everything is combined.
Once mixed, pour the corn mixture into your prepared baking dish. Spread it out evenly so that every bite will have that delicious flavor.
Now it’s time to bake! Place the casserole in your preheated oven and let it bake for 35 to 45 minutes. You’ll know it’s ready when the top is golden brown and bubbly.
After baking, remove the casserole from the oven and sprinkle the remaining queso fresco cheese on top, along with the chopped fresh cilantro. The heat from the casserole will melt the cheese slightly, adding an irresistible finish.
Let it cool for a few minutes before serving. This allows the flavors to settle and makes it easier to portion out. Serve hot and enjoy the wonderful flavors of Mexican Street Corn Casserole!
