Mexican Street Corn Casserole

32 oz. corn, frozen and thawed, fresh or canned, drained
1/2 cup mayonnaise
1/2 cup sour cream
1.5 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne optional
5 oz queso fresco grated or crumbled
For Garnish
1/4 cup fresh cilantro chopped

Preheat the oven to 350˚F
Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
Bake for 30-40 minutes or until heated through and the sides begin to bubble.
Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro.

Source: Easy Family Recipes