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Mexican Street Corn Casserole
Created by: Howcan Team
Ingredients
- 6 cups of corn kernels
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 2 cloves of minced garlic
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of shredded Monterey Jack cheese
- 1/4 cup of crumbled cotija cheese (for topping)
- 1 tablespoon of chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish.
- In a large bowl, combine 6 cups of corn kernels, 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1/2 cup of crumbled cotija cheese, 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped green onions, 2 cloves of minced garlic, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle 1/2 cup of shredded Monterey Jack cheese and 1/4 cup of crumbled cotija cheese on top of the corn mixture.
- Bake in the preheated oven for 40-45 minutes, or until the casserole is hot and bubbly, and the cheese is golden brown.
- Remove from the oven and let it cool for 5 minutes.
- Garnish with 1 tablespoon of chopped fresh cilantro and serve with lime wedges.
Mexican Street Corn Casserole is a modern twist on the classic Mexican street food, elote. This dish originated in Mexico, where street vendors would grill corn and slather it with a creamy, tangy mixture of mayonnaise, sour cream, and spices. The casserole version became popular in the United States, with chefs and home cooks adding cheese, peppers, and other ingredients to create a rich and flavorful side dish. Today, the best versions of this dish can be found in Mexican restaurants across the US, especially in regions with a strong Mexican culinary influence, such as California, Texas, and the Southwest. The key to a great Mexican Street Corn Casserole is using fresh, sweet corn and balancing the creamy, cheesy elements with the smoky, spicy flavors of traditional elote. Some chefs also add a squeeze of lime juice or a sprinkle of cilantro to brighten the dish. Whether served as a side dish at a barbecue or as a main course for a vegetarian meal, Mexican Street Corn Casserole is a delicious and satisfying dish that celebrates the vibrant flavors of Mexican cuisine.
60 min
8
320 calories
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