Servings: 6 to 8
Inspired by the Mexican street-food favorite, this casserole brings all the zesty flavor of corn spiked with cheese, chile, and lime into a comforting, creamy casserole. Serve it with grilled flank steak or shrimp tostadas.
I used this recipe as a base but made a few modifications mostly based on what I had on hand: I used 4 cobs of corn, which yielded about 3 cups of kernels, and feta cheese instead of cotija. I spread the kernels out on a pan and broiled them in the oven so some would get a bit charred (I saw this in another recipe on the internet). I would definitely make this recipe again. My only feedback would be to increase the amount you make - I think you could estimate 1.5-2 cobs of corn (or maybe 1c kernels) to feed each adult. We definitely had seconds!
This was super easy (I used frozen corn since it was November) and able to be made ahead - just wait to cook it until the last minute. There we zero leftovers - which is super unusual in my house. I will definately make again and soon!
My sister made this substituting Cojita cheese for feta and a bit of leftover Tex-Mex cheese and it was tasty. Can’t wait for my next potluck!
This is nearly identical to the recipe I make which garners rave reviews. I use only 2 Tbs of mayo (actually Lemonaise Light) and 2 oz of cheese, and I add 1 jalapeño and 1-2 Fresno chiles.
But my real question is: why bake it for 40 minutes? The whole point of the dish is fresh fresh fresh corn taste. 40 minutes seems like baking the corn into submission. You can retain that freshness a lot better while still adding nice char and browning by tossing the corn occasionally in a skillet over medium-high heat for 7-10 minutes.
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