Mexican Street Corn Casserole
Simple and really delicious, this Mexican Street Corn Casserole will be a sure hit with your whole family! It’s a winner.
Have you ever had Mexican Street Corn? It’s one of my favorite things. A grilled ear of sweet corn is slathered with mayonnaise, sprinkled with chili power and lime juice and covered in cheese. (I’m so in!)
They serve wonderful Mexican Street Corn in Puerto Vallarta. I know this because one day I got the wild hair that we needed a Puerto Vallarta vacation. Twenty minutes later on Google, I turned up Villa Amapas. (I’m dangerous in this mode.)
What do you think? Could you hang here with a good book?
Well me too! It only took me about 3 minutes to become convinced this was our next vacation destination, and Jeff no time at all (Jeff is an easy mark). So I called a couple of other couples who only took about 15 minutes to opt-in and we were off!
Welcome to Villa Amapas – Puerto Vallarta
It is Amazing. And with 3 couples you can rent it for as low as $300 per couple per night. Would this work for you?
Did I mention Villa Amapes comes with Lupe? Lupe is an out-of-this-world cook. This Mexican Street Corn Casserole is my take on one of Lupe’s fabulous recipes. I’ll be publishing more of her recipes here in the months to come. Here’s Lupe’s table waiting for dinner.
Oh, and in case that wasn’t enough, Villa Amapas also comes with Miguel, Lupe’s charming husband, who magically appears with marvelous treats and cold drinks the minute you hit the pool.
Here’s the link in case you’re thinking you could stand a bit of this action.
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Anyway, back to the wonderful Street Corn. (Sorry – I got side tracked thinking of that infinity edge pool and Lupe’s cooking.) I’ve taken the traditional Mexican street corn and incorporated it into one of Lupe’s fantastic casseroles. It has the same great flavors of Mexican street corn but with the all the easy-prep benefits of a casserole.
This Mexican Street Corn Casserole is very easy to make. You can do it all in one bowl and one casserole dish! The color is wonderful when baked, as it turns a nice orange on top and is very attractive. In case you’re wondering what cotija cheese is, it’s a hard cow’s milk cheese from Cotija, Mexico. Wonderfully salty and crumbly, it looks like this.
Your Mexican Street Corn Casserole is perfect for barbecues and loaded with flavor! You can serve it as a side dish, or a dip (Jeff is enjoying the leftovers with tortilla chips as we speak). You can even use it in tacos. Enjoy!
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Family-size Mexican Street Corn Casserole
- 10 ounces cotija cheese
- 2 pounds frozen corn
- 1 cup mayonnaise
- 1/2 cup sour cream
- 6 ounces (2 cups) Monterey Jack cheese shredded
- 1 1/2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon lime juice
- 1 large egg
- 2 tablespoons butter
Preheat oven to 350 degrees. Place cotija cheese in the food processor and pulse until cheese is reduced to crumbles. Reserve one-half of the cheese.
In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic powder, chili powder, paprika, salt, lime juice, one-half the cotija cheese and egg. Whisk until combined. Grease a 2 quart casserole dish with 2 tablespoons butter. Pour the mixture in the casserole dish and bake, uncovered, for 45 minutes.
To serve sprinkle reserved cotija cheese over the casserole.
Mexican Street Corn Casserole for a Crowd
- 16 ounces cotija cheese
- 4 pounds frozen corn
- 2 cups mayonnaise
- 1 cup sour cream
- 12 ounces (4 cups) Monterey Jack cheese , shredded
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon lime juice
- 2 large eggs
- 4 tablespoons butter
- 1 large aluminum roasting pan
Preheat the oven to 350 degrees. Place the cotija cheese in the food processor, pulse until just crumbled and reserve 1/2.
In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic powder, chili powder, paprika, salt, lime juice, one-half the cotija cheese and egg. Whisk until combined. Grease a large disposable aluminum roasting pan with butter. Pour the mixture in the prepared pan and bake uncovered, for 45 - 60 minutes.
To serve, sprinkle remaining cotija cheese over the casserole.
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