Mexican Street Corn Casserole

Mexican Street Corn Casserole

24 ounces frozen corn, thawed (if you use canned corn, please ensure you drain well)
1/4 cup mayonnaise (don't use that Miracle stuff...it's gross)
1/3 cup sour cream
1 Tablespoon lime juice
1 teaspoon chili powder (or more if you are like us and like a little more spice to your life)
1/2 teaspoon garlic salt
1/2 teaspoon of cayenne pepper (or more if you are like us)
Salt & Pepper, to taste
4 ounces of cojita cheese (if I can find it in Walmart in the middle of Missouri, I think everyone else can find it, but if you can't, you can use queso fresco or as a last resort, feta, but try to find cojita)
2 Tablespoons of cilantro (if you are one of those people who like, it, I don't like it, so we leave it out)

Preheat oven to 350 degrees, lightly grease a 2-3 quart casserole dish.

In a large bowl, mix together corn, mayonnaise, sour cream and lime juice.  Add chili powder, garlic salt, cayenne and mix well.  Season with salt and pepper.  Stir in half of the cheese.

Bake for 30-35 minutes, making sure it's heated through and bubbly.  Before serving sprinkle with the remaining cheese and sprinkle with a little more chili powder and if you want to make it pretty and like cilantro you can throw some on there too.