Recipe courtesy of Jet Tila
Mexican Street Corn Casserole
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 858
- Total Fat
- 80 g
- Saturated Fat
- 24 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 119 mg
- Sodium
- 864 mg
This dish is inspired by esquites, Mexican-style corn salad, which is fantastic. This recipe gives you all the deliciousness of the dish but in a warm and creamy casserole that goes perfectly on the holiday table.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 858
- Total Fat
- 80 g
- Saturated Fat
- 24 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 119 mg
- Sodium
- 864 mg
Ingredients
Chipotle Cream Drizzle:
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Directions
Special equipment:
a squeeze bottle- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with cooking spray.
- In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper and 3 ounces Cotija. Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.
- For the chipotle cream drizzle: Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired. Season well with salt and pepper. Place in a squeeze bottle.
- Remove the casserole from the oven and let cool for 5 to 10 minutes. Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.
