If you've never had Mexican street corn, you need to stop what you're doing right now and go make some. Traditionally, this dish is created by grilling ears of corn before slathering them with mayonnaise and spices and then rolling them in cheese. However, let's face it. That can be a lot of work. Make it easier on yourself by taking all of those ingredients and piling them into a casserole dish, as in the recipe that follows.
Frozen corn kernels get mixed up with veggies and a creamy sauce composed of mayonnaise and sour cream. If you can find queso fresco cheese, by all means, go ahead and use that to top the casserole. For those that can't, a bit of grated Parmesan will do just fine. It only takes a few minutes to prepare, and then it all gets a short bake in the oven before being sprinkled with chopped cilantro for a fresh burst of flavor.
Mexican Street Corn Casserole
6
10 minutes
40 minutes
50 minutes
1 32-ounce package frozen corn
1/2 red onion, small dice
1/2 bell pepper (any color), small dice
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup Parmesan cheese, grated
1/4 cup cilantro, roughly chopped
Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch-b- 13-inch casserole dish.
In a large bowl combine the corn, red onion, bell pepper and garlic. Stir to mix all ingredients.
In a small bowl combine the mayonnaise, sour cream, chili powder, salt and cayenne pepper. Stir to mix well.
Add the mayonnaise mixture to the vegetables in the bowl. Stir to ensure all ingredients are incorporated.
Pour corn mixture into the prepared casserole dish. Top with Parmesan cheese.
Place in oven and bake for 40 minutes, until entire dish is hot and bubbling throughout.
When casserole is finished, remove from oven and sprinkle with chopped cilantro.