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Extra Cheesy Mexican Street Corn Casserole
Created by: Howcan Team
Ingredients
- 6 cups of corn kernels
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/4 cup of melted butter
- 1/2 cup of crumbled cotija cheese
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of crumbled cotija cheese for topping
- 1/4 cup of chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together 6 cups of corn kernels, 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1/4 cup of melted butter, 1/2 cup of crumbled cotija cheese, 1 cup of shredded cheddar cheese, 1/4 cup of chopped fresh cilantro, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Spread the mixture into the prepared baking dish. Sprinkle 1/4 cup of crumbled cotija cheese on top.
- Bake for 40-45 minutes, or until the casserole is golden and bubbly.
- Garnish with 1/4 cup of chopped fresh cilantro before serving.
- Allow to cool for a few minutes before serving. Enjoy!
The history of Mexican Street Corn Casserole with extra cheese is a mouthwatering tale of culinary fusion. This dish is a modern twist on the classic Mexican street food, elote, which is grilled corn on the cob slathered with a creamy, cheesy, and spicy mixture. The casserole version emerged as a convenient way to enjoy the flavors of elote in a shareable dish. Chefs in the United States popularized this variation, adding extra cheese to enhance the indulgent experience. Today, 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 Arizona. The key to a perfect Mexican Street Corn Casserole with extra cheese lies in the quality of the corn, the creaminess of the cheese, and the balance of spices. For a unique twist, some chefs incorporate alternative methods such as grilling the corn before turning it into a casserole, adding a smoky flavor to the dish. When prepared with care and attention to detail, this casserole becomes a cheesy, creamy, and slightly spicy delight that pays homage to the vibrant flavors of Mexican street food.
60 min
8
320 calories
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