Mexican Street Corn Casserole Recipe
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Fans of Mexican street corn will swoon for this decadent Mexican corn casserole recipe. Inspired by the bold flavors and bright, tangy notes of traditional Mexican street corn (elote), this casserole is packed with fresh sweet corn, smoky spices, and that irresistible salty finish from cotija cheese.
Ingredients
Instructions
Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 4 quart baking dish).
Melt ½ cup (1 stick) butter in a large frying pan over medium heat. Add the 6 cups corn, 1 diced onion and 2-3 diced jalapeños. Season with 2 teaspoons salt and ½ teaspoon pepper. The corn will release some liquid and then start to dry out, when that happens and the onions are tender. It’s ready. About 15 minutes. Set aside to cool slightly.
In a large bowl, whisk together 3/4 cup masa harina, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cumin.
In a separate bowl, whisk together 1 1/2 cups crema, 1 cup cotija, and 2 eggs until smooth. Pour egg mixture and corn mixture into the dry ingredients and stir until evenly combined. It will be thick, that's okay.
Pour the mixture into the prepared dish and bake uncovered for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.
Top with extra cotija and serve warm.
Nutrition
- Calories
- 443 calories
- Carbohydrate Content
- 44 grams carbohydrates
- Cholesterol Content
- 101 milligrams cholesterol
- Fat Content
- 27 grams fat
- Fiber Content
- 4 grams fiber
- Protein Content
- 13 grams protein
- Saturated Fat Content
- 15 grams saturated fat
- Serving Size
- 1
- Sodium Content
- 875 milligrams sodium
- Sugar Content
- 10 grams sugar
- Unsaturated Fat Content
- 12 grams unsaturated fat
