Mexican Street Corn Casserole
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 858
- Total Fat
- 80
- Saturated Fat
- 24
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 119
- Sodium
- 864
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
Ingredients
Nonstick cooking spray, for the baking dish
5 to 6 ears fresh corn, shucked and kernels cut from the cobs
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo
1 teaspoons chili powder
1 teaspoon garlic salt
Pinch each kosher salt and freshly ground black pepper
6 ounces Cotija, crumbled
1/4 cup sliced scallions
1/4 cup chopped fresh parsley
Chipotle Cream Drizzle:
2 cups sour cream
1 cup mayonnaise
2 tablespoons canned chipotle in adobo, plus more if desired
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
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.