Description
A creamy and tangy casserole capturing the flavors of elote, perfect for gatherings.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 cup queso fresco, crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- If using fresh corn, cook or roast kernels.
- Mix corn with queso fresco, mayonnaise, sour cream, spices, cilantro, and lime juice.
- Spread the mixture into the baking dish and smooth the top.
- Bake for 25–30 minutes until bubbly and golden.
- Let rest for 5 minutes and garnish with more cheese and cilantro.
Notes
For a smoky flavor, roast fresh corn or add chipotle for heat. Use different cheeses based on preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican