Mexican Street Corn Casserole

Mexican Street Corn Casserole 5-1/4 cups corn (approximately 7 ears of corn) 1/4 cup mayonnaise 3/4 cup sour cream juice of 1 lime 1 tsp chili powder 3/4 cup grated parmesan cheese 1 cup pepper jack cheese 1/4 cup crumbled feta Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray. Set aside. In a large bowl, combine corn, mayonnaise, sour cream, lime juice, chili powder, parmesan cheese and pepper jack cheese. Pour corn mixture into prepared pan. Bake uncovered for 30 to 40 minutes. Remove from oven and sprinkle with feta cheese.