Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 7 ears corn; 1/4 cup mayonnaise; 1/2 cup sour cream; 1 cup monterey jack cheese, grated; 1 cup parmigiano-reggiano cheese, grated; 1 tablespoon butter, for greasing casserole dish; 1 egg; 1/2 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 cup Cotija cheese, crumbled; 1 teaspoon chili powder seasoning, Tajin is preferred

Submitted by soveria

"Simple variation on classic Mexican street food"

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photo by soveria

Ready In:: 1hr
Ingredients:: 11
Serves:: 8

ingredients

7 ears corn
¹⁄₄ cup mayonnaise
¹⁄₂ cup sour cream
1 cup monterey jack cheese, grated
1 cup parmigiano-reggiano cheese, grated
1 tablespoon butter, for greasing casserole dish
1 egg
¹⁄₂ cup fresh cilantro, chopped
2 limes, cut into wedges
1 cup Cotija cheese, crumbled
1 teaspoon chili powder seasoning, Tajin is preferred

directions

Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
Preheat the oven to 350 degrees.
Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

Questions & Replies

Can this be frozen or how long will it last in a refrigerator?

Susan C.

Reviews

Brilliant recipe! Everyone loved it and begged for recipe. Now it is requested by family for every holiday. Kids ask me to make it just to snack on. Thanks!

Christine B.
Unfortunately, i wasn't able to find cojita cheese so I used feta instead, but it was still amazing. There were no leftovers...

Tracy E.