Description
Experience the bold, zesty flavors of traditional Mexican elote in a convenient, scoopable casserole format. This decadent dish combines charred, fire-roasted corn with a rich, creamy sauce made of mayonnaise, sour cream, and fresh lime. Perfectly seasoned with ancho chili powder and tangy cotija cheese, this crowd-pleasing side dish is the ultimate solution for gatherings, potlucks, or backyard dinners, offering a smoky depth and vibrant texture that stays moist and delicious throughout the baking process.
Ingredients
5 cups fire-roasted frozen corn
1/2 cup high-quality mayonnaise
1/2 cup sour cream (or Greek yogurt)
1 cup cotija cheese, crumbled
1 tablespoon ancho chili powder
1/2 cup fresh cilantro, finely chopped
2 tablespoons fresh lime juice
3 cloves garlic, minced
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick spray or olive oil.
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, minced garlic, and chili powder until smooth.
Add the corn kernels into the sauce mixture and stir until evenly coated.
Fold in three-quarters of the crumbled cotija cheese and half of the chopped cilantro into the corn mixture.
Spread the mixture into the prepared baking dish.
Bake for 30 minutes until the casserole is hot and bubbly.
Remove from the oven, sprinkle with the remaining cotija cheese and cilantro, and serve warm.
Notes
Substitute feta cheese if cotija is unavailable. For added heat, stir in a seeded and minced serrano or jalapeño pepper. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg