Mexican Street Corn Casserole

INGREDIENTS 40 oz bag frozen corn - thawed, or not thawed (see notes) 2/3 cup mayonnaise 2/3 cup sour cream - full fat or light is fine 2 teaspoons chili powder - divided 3/4 teaspoon garlic powder 1/2 teaspoon salt 6 oz queso fresco - crumbled and divided 3 tablespoons cilantro - chopped fresh limes - optional, for spritzing at the end if desired, see notes EQUIPMENT 13″x9″ glass baking pan INSTRUCTIONS Preheat oven to 350°F. Spray a 13×9 with nonstick spray. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm. NOTES Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well. Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!