12-14-2019, 02:00 AM
Join Date: Mar 2010
Location: south central coast/California
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.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.