Mexican Street Corn Casserole

Two classics become one new dish! All your favorite Mexican Street Corn flavors get baked into this classic holiday dish.

Serves: 16Prep: 10 minutesCook: 45 minutesTotal: 55 minutesDifficulty: Easy

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Serves: 16

Ingredients

  • 1 package (8 oz.) Kroger Cream Cheese, room temperature
  • 1⁄4 cup unsalted butter, room temperature
  • 1⁄2 cup sour cream
  • 1⁄2 cup mayo
  • 2 large eggs
  • 1⁄2 cup half and half
  • 1 bag (14.4 oz.) frozen Birds Eye Sweet Kernel Corn
  • 1 box (8.5 oz.) cornbread mix
  • 2 tablespoons granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 1⁄2 teaspoons salt, to taste
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon cayenne, optional - omit if you don’t like spice
  • Lime juice, for serving
  • Chopped cilantro, for serving
  • Chopped green onion, for serving
  • Crumbled cotija (or feta), for serving

Directions

  • Preheat oven to 350°F and grease a 9”x13” baking pan with cooking spray.
  • Place cream cheese, butter, sour cream, mayo, eggs and half and half into a large bowl.
  • Beat together, using a hand mixer, until fully incorporated.
  • Stir in corn, cornbread mix, sugar, chili powder, smoked paprika, garlic powder, cumin, salt, pepper and cayenne.
  • Pour into prepared pan and bake until the mixture has set, about 45-50 minutes.
  • Serve with plenty of fresh lime juice, cilantro, green onion, and cotija!