Mexican Street Corn Bake
Mexican Street Corn Bake with charred corn, creamy mayonnaise, and spicy queso fresco - perfect for 10 in 1 hour. Dive into flavorful summer cooking!
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons butter
- 6 cups corn kernels, fresh or frozen (not thawed)
- 1 teaspoon finely chopped garlic
- ½ cup mayonnaise
- ½ cup Alta Dena Half & Half or Whole Milk
- 1 jalapeno pepper, seeded, chopped
- 1 teaspoon chili powder
- ¼ teaspoon ground cayenne pepper
- 5 ounces queso fresco (Mexican cheese), crumbled
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into 10 wedges
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