Mexican Street Corn Casserole

• 7 ears corn
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1 cup monterey jack cheese, grated
• 1 cup parmigiano-reggiano cheese, grated
• 1 tablespoon butter, for greasing casserole dish
• 1 egg
• 1/2 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 cup Cotija cheese, crumbled
• 1 teaspoon chili powder seasoning, Tajin is preferred

1. Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
2. Preheat the oven to 350 degrees.
3. Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
4. Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
5. Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
6. Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

corn, mayonnaise, sour cream, cheese, cheese, butter, egg, fresh cilantro, cotija cheese, chili powder seasoning

Taken from www.food.com/recipe/mexican-street-corn-casserole-535673 (may not work)