Elote Casserole
This creamy and delicious Mexican Street Corn Casserole is a great side dish for Taco Tuesday. It’s an easy-to-make twist on traditional elote, and less messy too! It's an easy recipe for busy weeknights.
Servings: 8 servings
Ingredients
- ¾ cup mayo
- ¼ cup sour cream full fat version
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon coarse kosher salt
- 30 ounces frozen corn thawed
- 6 ounces cotija
- ¼ cup chopped cilantro
- 2 fresh limes zested and juiced
- 1 pinch cayenne (optional)
- Toppings: extra cotija, fresh lime zest, dusting of chili powder, small drizzle of butter
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the mayo, sour cream, chili powder, garlic powder, cumin, salt, lime zest, and lime juice. Mix to combine well.
- Add the corn and cotija cheese to the mix and stir to combine.
- Pour the corn mixture into a 9x13 baking dish.
- Bake for 30-35 minutes.
- Top with additional seasonings, cotija cheese, and cilantro if desired.
Video
Notes
- It's important that the corn is fully thawed. If not, it can cause the casserole to be watery.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 27g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 533mg | Potassium: 351mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 267IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 1mg