Wee 31 - Battle of the Bands presents "San Diego style corn casserole"

My family has had a cookout for the past 3 years called "Battle of the Bands". There is a lot of your musical talent in our family so we wanted to showcase this talent and the not so talented.

It came about 4 years ago when my 3 cousins, sister and myself slipped away off to the boys band room one evening and had a ball. We picked up their guitars, mics, and drumsticks and pretended we were somebody. It was so much fun to pick a song and you tube some simple instructions and before you know it we had the first verse down. Of course, yes.....we sounded terrible but we had fun and that is what its all about right? My sister and I later came up with an idea to have a contest. Assemble bands together and throw a party where we could showcase our talented as well as not so talented family. And it was born....BATTLE OF THE BANDS. Our band is named after our elementary school we all went to. (Chickaming) There was a corny cheer that said, "Chickaming is dynamite don't mess with dynamite". (clap clap) As kids we would replace the word chickaming with chick-a-mina. We decided our band name would be Chick-a-mina Dynamite. Fitting for a group of women whose ages range from 47 to 53. We never sound the best, but we have flare.

The recipe I made that day was a San Diego Style Corn Casserole. I came up with it because I have fond memories of eating roasted corn on the cob in San Diego. We would slather it with mayo, cayenne pepper, and lime juice. I don't make corn on the cob often, so I came up with this casserole that I served at Battle of the Bands and everyone loved it. Some were surprised that a corn casserole could pack a little heat. You can easily adjust the amount of cayenne you use to make it not so spicy.

San Diego Style Corn Casserole

20 oz Bag of Frozen corn

2 scoops mayo

Garlic Powder

Cayenne Pepper

salt

lime juice

cilantro

queso fresco

Combine 20 oz bag of corn, mayo, 1 t garlic powder, 1/2 - 1 teaspoon salt and 1/4 t cayenne pepper (or less or more). Put in 9 x 13 pan. Sprinkle with Queso Fresco and bake at 350 for 45 mins. Covering with foil for the first 25 minutes. Sprinkle with cilantro and squeeze 1/2 lime. Cut up remaining lime for people to add to if they want.

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