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.
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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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