Easy Mexican Street Corn Casserole Recipe
This Mexican street corn casserole recipe has all the flavors of traditional street corn Elote and it is so easy! I have deconstructed the traditional elote corn recipe and put into casserole form! So easy and the perfect side dish for any backyard bbq.
Ingredients
- 8-10 ears fresh Corn or 2lbs frozen corn
- 1/3 cup finely chopped Red Onion
- 1 Red Pepper washed, cored, and finely chopped
- 1 Jalapeno Pepper seeded and minced, or if you want it spicy keep the seeds in
- 1 cup Mayonnaise
- 1 tbsp lime zest zest of one lime
- 2 tbsp lime juice
- 1 tablespoon Mrs Dash Southwest Chipotle Seasoning Blend
- 1/2 teaspoon Smoked Paprika
- 1/4 cup Butter cold and sliced into thin pieces
- 6 ounces Queso Fresco Cheese
Instructions
- Preheat oven to 350 degrees. Butter 9x13 baking dish.
- Husk and clean corn, cut kernels off the cobs into a large bowl.
- Clean, core, and chop red bell pepper, and jalapeno pepper finely. Chop red onion fine add to corn and combine.
- In a small bowl whisk together mayonnaise, lime zest, lime juice, seasoning blend, and smoked paprika. Whisk to combine.
- Add cubed butter, 1 cup of the crumbled cheese and sauce to vegetable mixture making sure everything is covered with sauce.
- Pour into a 9x13 buttered baking dish sprinkle with remaining crumbled queso fresco cheese and sprinkle Bake in a 350 degree oven for 30 minutes. If you used frozen corn bake 45 minutes, uncovered.
Notes
This recipe can made ahead, packed up in an airtight freezer safe container and frozen for up to six weeks prior to baking.
Nutrition
Calories: 273kcalCarbohydrates: 16gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 28mgSodium: 256mgPotassium: 45mgFiber: 2gSugar: 5gVitamin A: 302IUVitamin C: 2mgCalcium: 84mgIron: 0.1mg
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