INSTRUCTIONS:
1st Step
Using cooking spray or butter, oil a 9×13-inch baking dish and preheat your oven to 350°F (175°C).
2nd Step
When using fresh corn, cut the kernels off the cob after grilling or roasting the ears until they have a good sear. Simply defrost frozen corn if you’re using it. Separate the corn.
3rd Step
Mix the mayonnaise, sour cream, melted butter, garlic powder, cayenne pepper, lime juice, salt, and black pepper in a mixing bowl. Stir well to combine all the ingredients.
4th Step
Fold the corn kernels, cotija cheese crumbles, and shredded Monterey Jack or cheddar cheese together gently in a large mixing dish. If desired, save some cotija cheese for garnish.
5th Step
Over the corn and cheese mixture, pour the creamy sauce mixture. Everything should be combined well so that the sauce coats the corn completely.
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Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
I made this recipe for the first time, and my guests couldn’t wait to get seconds
