Preheat the oven to 350ºF. Spray an 8x8" baking pan with cooking spray. Set aside.
In a large bowl, mix all of the ingredients together until evenly blended. 1/2 cup salted butter, 1 can whole kernel corn, drained, 1 can cream corn, 1 box Jiffy corn muffin mix, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded Cotija cheese, 1/2 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1 tablespoon lime juice
Spread the corn mixture evenly into the prepared baking pan. Bake for 55-60 minutes or until the center of the casserole is set.
Top with fresh cilantro, lime wedges or lime zest, green onions or Tajín if you'd like. Add additional salt if desired.
Video
Notes
Use fresh corn or frozen corn instead of canned corn if you'd like. For fresh corn, cut the kernels off the cob.Don't have enough sour cream? Use mayo. This will change the flavor slightly. I've made it with 1/4 cup mayo and 1/4 cup sour cream and it worked well.The calories shown are based on the recipe being cut into 10 pieces, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**