Mexican Street Corn Casserole
★ Issue CMSC·22–032 · Published 31 Jul 2022
American ComfortCattle-DriveMexican

Mexican Street Corn Casserole.

Corn bakes into a creamy, bubbling casserole spiked with Chain Reaction® and Cattle Drive® blends, finished with queso fresco and cilantro

PREP 10 min
COOK 45 min
TOTAL 55m min
SERVES 8-10 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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Made with Chain Reaction®Shop
You'll need
Oven9-13 inch baking dishMixing bowlMixing spoon

Corn bakes into a creamy, bubbling casserole spiked with Chain Reaction® and Cattle Drive® blends, finished with queso fresco and cilantro

Ingredients

For the Casserole:

  • 40 oz corn kernels
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons Casa M Spice Co® Chain Reaction®
  • 1-1/2 teaspoons Casa M Spice Co® Cattle Drive®
  • 6 oz queso fresco, crumbled, divided
  • 3 Tablespoons cilantro, chopped
  • fresh limes and additional Chain Reaction® for garnish (optional)

Method

  1. 01

    Heat the oven and prep the pan

    5 min

    Get your oven to 350°F and grease that 13" × 9" roasting pan so nothing sticks. A little butter or oil on the bottom and sides makes cleanup easy and ensures even browning.

  2. 02

    Mix the casserole base

    5 min

    In a large bowl, combine corn, mayonnaise, sour cream, chili powder, Chain Reaction®, Cattle Drive®, and half the queso fresco. Mix it all together so the spices and cheese are evenly distributed—no dry pockets.

  3. 03

    Transfer to the baking pan

    2 min

    Pour the whole mixture into your greased pan and spread it out evenly. This ensures the casserole bakes uniformly from edge to center.

  4. 04

    Bake until bubbly

    45 min

    Slide it in the oven for 45 minutes—you're looking for the cheese to bubble around the edges and the whole thing to heat through. That's how you know the flavors have melded and it's ready to eat.

  5. 05

    Finish and serve

    2 min

    Pull it out and top with the remaining queso fresco, fresh cilantro, and a light dusting of Chain Reaction® for color and bite. Serve it hot straight from the pan so that cheese stays creamy.

From Mike's Notebook

01

Frozen corn works better than fresh here—less moisture means a creamier casserole that doesn't weep.

02

Split the queso fresco: half mixed in, half scattered on top so some stays dry and crumbly.

03

Don't skip the lime juice at the end; it cuts through the richness and makes the whole thing sing.

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