Mexican Street Corn Casserole: A Flavorful and Creamy Delight
Mexican Street Corn Casserole is a comforting and flavorful dish that takes inspiration from traditional elote, the popular Mexican street food. This casserole version combines sweet corn with creamy, tangy, and spicy ingredients to create a dish that is perfect for any occasion, from family dinners to potlucks. Here’s a detailed recipe to help you create this delicious dish, along with tips and variations to suit your taste.
Ingredients:
6 ears of corn, husked and kernels removed (or 4 cups frozen corn)
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped cilantro
1 jalapeño, sliced (optional for heat)
2 cloves garlic, minced
2 green onions, chopped
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
Juice of 1 lime
Salt and pepper to taste
Extra cilantro and lime wedges for garnish
Instructions:
Prepare the Corn:
If using fresh corn, remove the kernels from the cobs. If using frozen corn, thaw it before using.
Preheat your oven to 350°F (175°C).
Sauté the Corn:
In a large skillet over medium-high heat, add a tablespoon of oil or butter.
Add the corn kernels and sauté for 5-7 minutes, or until the corn starts to char slightly. This will enhance the flavor of the dish.
Remove the corn from heat and set aside.
Mix the Ingredients:
In a large mixing bowl, combine the mayonnaise, sour cream or crema, minced garlic, chopped cilantro, green onions, and lime juice.
Stir in the sautéed corn and mix until the corn is evenly coated with the creamy mixture.
Assemble the Casserole:
Transfer the corn mixture to a greased casserole dish.
Sprinkle the crumbled cotija cheese evenly over the top.
Add the sliced jalapeños, if using, and sprinkle with chili powder, smoked paprika, ground cumin, salt, and pepper.
Bake the Casserole:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
If you like a bit of a crispy top, place the casserole under the broiler for an additional 2-3 minutes.
Garnish and Serve:
Once out of the oven, garnish the casserole with extra chopped cilantro and serve with lime wedges on the side.
Serve hot as a side dish or a main course.
Tips and Variations:
Cheese Options: If you can’t find cotija cheese, feta or Parmesan cheese are good substitutes. For a creamier texture, you can mix in shredded Monterey Jack or cheddar cheese.
Spice Level: Adjust the heat by adding more or fewer jalapeños or by sprinkling in cayenne pepper for extra kick.
Add-ins: Mix in black beans, diced red bell peppers, or roasted poblanos for added texture and flavor.
Make it a Meal: Add cooked, shredded chicken or crumbled chorizo to turn this side dish into a hearty main course.
Healthier Option: Substitute the mayonnaise with Greek yogurt for a lighter version of the dish.
Fresh Corn Alternative: When fresh corn is not in season, high-quality frozen or canned corn works just as well.
Conclusion
Mexican Street Corn Casserole is a rich, creamy, and flavorful dish that brings the beloved flavors of Mexican street corn into a warm and comforting casserole. Whether you serve it as a side dish or a main course, this recipe is sure to be a hit at your next gathering. Enjoy making and sharing this delicious, vibrant dish with your loved ones!
Feel free to try this recipe and enjoy the creamy, tangy, and spicy goodness of Mexican Street Corn Casserole. Happy cooking!