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Old 12-14-2019, 02:00 AM   #1
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Mexican Street Corn (Elotes) Casserole

This serves a crowd but can easily be cut in half. The secret is the crushed "Flamin' Hot Cheeto's" as I recently learned. They make the real difference!



Mexican Street Corn Casserole (Elotes)

10 ounces Cotija cheese
2 pounds frozen yellow corn kernels
1 cup mayonnaise
1/2 cup sour cream
6 ounces (2 cups) Monterey Jack cheese shredded
1 1/2 teaspoons garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 Tbs. lime juice
1 large egg
4 oz “Flamin’ Hot Cheeto’s”, crushed
2 Tbs. butter

Preheat oven to 350 degrees. Crumble the Cotija cheese and set half of it aside.
In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic 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 half the mixture in the casserole dish, and top with half the Cheeto’s crumbles. Pour the rest of the mixture on top, and garnish with the rest of the Cheeto’s crumbles and the rest of the cheese. Bake, uncovered, for 45 minutes and sprinkle with cilantro to serve.
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Old 12-14-2019, 02:08 PM   #2
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This reminds me of the dipped corn on the cob I've seen on food channels that travel in Mexico. Looks and sounds yummy.
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Old 12-14-2019, 02:46 PM   #3
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Quote:
Originally Posted by strmanglr scott View Post
This reminds me of the dipped corn on the cob I've seen on food channels that travel in Mexico. Looks and sounds yummy.

You are exactly right Scott. When corn is out of season, the frozen corn kernels work well for this dish in the winter. Actually, even when fresh corn is in season, I prefer it off the cob.
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Old 12-14-2019, 04:46 PM   #4
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I like corn, especially when in season. We have a couple farms close by that have notoriously good sweetcorn.

Corn isn't great for my gut. So I usually only eat it in season. I prefer it on the cob. Of course not hard to cut off.

I can see grilling up some corn and using your recipe. Gonna screen shot that.

Great pot luck item I would think.
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Mexican Street Corn (Elotes) Casserole This serves a crowd but can easily be cut in half. The secret is the crushed [B]"Flamin' Hot Cheeto's" [/B]as I recently learned. They make the real difference! :zorro: [B]Mexican Street[/B][B] Corn Casserole (Elotes)[/B] [COLOR=#606060][FONT=Verdana]10[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] ounces Cotija cheese [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] pounds frozen yellow corn kernels [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] cup mayonnaise [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1/2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] cup sour cream [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]6[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] ounces (2 cups) Monterey Jack cheese shredded [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1 1/2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] teaspoons garlic powder [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1/2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] teaspoon paprika [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1/2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] teaspoon salt [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] Tbs. lime juice [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]1[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] large egg [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]4 oz “Flamin’ Hot Cheeto’s”, crushed[/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]2[/FONT][/COLOR][COLOR=#606060][FONT=Verdana] Tbs. butter [/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]Preheat oven to 350 degrees. Crumble the Cotija cheese and set half of it aside.[/FONT][/COLOR] [COLOR=#606060][FONT=Verdana]In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic 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 half the mixture in the casserole dish, and top with half the Cheeto’s crumbles. Pour the rest of the mixture on top, and garnish with the rest of the Cheeto’s crumbles and the rest of the cheese. Bake, uncovered, for 45 minutes and sprinkle with cilantro to serve.[/FONT][/COLOR] 3 stars 1 reviews
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