Last night we have very special guests for dinner…..my sister and her husband were in town from Colorado! Since they were only in town for the night, we wanted to keep dinner simple so that we could spend time visiting. We decided on burgers, grilled asparagus, and corn. While we love corn on the cob, it is sometimes not the most convenient to eat when not everyone will be sitting around a table. I also happened to have some of the last year’s sweet corn still in my freezer and since it’s just about time for this year’s crop, I decided to give Mexican Street Corn Hotdish a try.
I love the flavors of street corn and this incorporates all of them and makes it so easy to serve a crowd! Corn is blended with sour cream, mayo, garlic, chili powder and cotija cheese, then baked and topped with fresh cilantro and served with lime wedges. If you want your corn to be a little spicier, go ahead and add 1/2 teaspoon of crushed red chili flake. (I left it out last night because some of our kids haven’t found their love for spicy food…..yet) This hotdish would also be perfect for baking in individual ramekins, just be sure to cut down your baking time!
Mexican Street Corn Casserole
6 cups frozen sweet corn
3/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
8 ounces cotija cheese, crumbled and divided into 2 amounts
Chopped Cilantro (1/3 to 1/2 cup)
Preheat oven to 350 degrees. In a medium mixing bowl, combine the corn, sour cream, mayo, garlic powder, chili powder, salt, pepper, and 1/2 of the cotija cheese. Stir until evenly combined and pour into a glass or ceramic casserole dish. Bake for 30 minutes or just until the edges start to bubble. Remove the dish from the oven and top with the remaining 1/2 of the cotija cheese and fresh chopped cilantro. Serve with lime wedges.
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