Mexican Street Corn Casserole

40-oz bag of frozen corn (If thawed, cook for the indicated time; if frozen cook about 10 minutes longer) 

2/3 c. mayonaise

2/3 c. sour cream (light will work but not fat-free)

2 tsp. chili powder, divided

3/4 tsp garlic powder

1/2 tsp salt

6 oz queso fresco, crumbled and divided

3 T fresh cilanro, chopped

limes (optional; spritz at the end if desired)

Preheat oven to 350.  Spray 13x9 pan with nonstick spray.  In a large bowl, stir the corn, mayo, sour cream, 1-1/2 tsp chili powder, garlic powder, salt, and 4 oz crumbled queso.

Pour into casserole.  Sprinkle with the remaining chili powder.  (NOTE: Rather than measure the chili powder, I just lightly sprinkled it all across the top of the corn mixture.)  Bake for 35-45 minutes (possibly longer if using frozen corn) until heated through and bubbly along the edges.

Remove and top with remaining cheese and cilantro.  Serve warm.