Mexican Street Corn Casserole
fromfoodnetwork.comwww.foodnetwork.com/recipes/mexican-street-corn-casserole-17935816.amp
This dish is inspired by esquites, Mexican-style corn salad, which is fantastic. This recipe gives you all the deliciousness of the dish but in a warm and creamy casserole that goes perfectly on the holiday table.
Ingredients
Instructions
Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with cooking spray.
In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper and 3 ounces Cotija. Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.
For the chipotle cream drizzle: Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired. Season well with salt and pepper. Place in a squeeze bottle.
Remove the casserole from the oven and let cool for 5 to 10 minutes. Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.
Nutrition
- Serving Size
- 1 of 6 servings
- Calories
- 858
- Fat Content
- 80g
- Saturated Fat Content
- 24g
- Carbohydrate Content
- 28g
- Fiber Content
- 3g
- Sugar Content
- 10g
- Protein Content
- 12g
- Cholesterol Content
- 119mg
- Sodium Content
- 864mg
