Mexican Street Corn Casserole, a dish that brings the vibrant streets of Mexico right to your dining table! This recipe is a twist on the traditional Elote, transforming it into a delectable casserole that’s both easy to make and bursting with flavor. Perfect for family dinners or as a show-stopping side dish at your next gathering, this casserole is a harmonious blend of sweet corn, creamy sauces, and a touch of spice. Get ready to indulge in a dish that’s not just a meal, but a celebration of rich, Mexican culinary traditions
Ingredients
- 6 Cups of frozen or fresh corn kernels (about 4-5 ears of corn)
- 1/2 Cup of mayonnaise
- 1/2 Cup of sour cream
- 1/4 Cup of melted butter
- 1 Tsp of chili powder
- 1/2 Tsp of cayenne pepper (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 Cup of crumbled cotija cheese (or feta cheese as a substitute)
- 1 Cup of shredded Monterey Jack or cheddar cheese
- 1/4 Cup of chopped fresh cilantro
- Juice of a small lime
- Salt and black pepper to taste
- Additional cotija cheese, cilantro, and lime wedges for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Grill or roast fresh corn until seared, then cut off kernels. Defrost frozen corn if using.
- Mix mayonnaise, sour cream, butter, garlic powder, cayenne pepper, lime juice, salt, and black pepper in a bowl.
- In a separate bowl, gently combine corn kernels, cotija cheese, and shredded cheese.
- Pour the creamy sauce over the corn and cheese mixture, mixing well.
- Transfer to the baking dish and bake for 25-30 minutes until hot and bubbling.
- Garnish with extra cotija cheese and cilantro. Serve with lime wedges.
How to Prepare
Ensure the corn is well-prepared, whether grilled for a smoky flavor or defrosted if frozen. The key is to mix the creamy sauce thoroughly with the corn and cheese for an even, flavorful coating. When baking, look for a golden-brown crust to form, indicating it’s perfectly cooked.
Preparation Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Servings
This recipe serves 6-8 people, making it ideal for family meals or small gatherings.
7. FAQs
- Q: Can I use canned corn instead of fresh or frozen? A: Yes, canned corn can be used. Drain and rinse it before use.
- Q: What can I use if I don’t have cotija cheese? A: Feta cheese is a great substitute for cotija.
- Q: Can this casserole be made ahead of time? A: Yes, prepare it up to a day in advance and refrigerate. Bake when ready to serve.
- Q: Is this dish suitable for vegetarians? A: Yes, it’s vegetarian-friendly. Ensure the cheeses used are vegetarian.
- Q: How long can leftovers be stored? A: Store in the refrigerator for up to 3 days. Reheat before serving.
8. Conclusion
This Mexican Street Corn Casserole is more than just a dish; it’s a fiesta of flavors that brings people together. It’s a testament to the power of simple ingredients coming together to create something truly magical. Whether it’s a weeknight dinner or a special occasion, this casserole is sure to be a hit. So, gather your ingredients, and let’s embark on a culinary journey to the heart of Mexico!