I live with some corn cob lovin’ people.
I’m not one of those people.
So, when we were prepping our Fourth of July meal (yes, I’m just now getting around to blogging this), I thought I’d make a little spin on Mexican Street Corn. If you haven’t tried Mexican Street Corn, do yourself a favor and look up a recipe. It is SO good (except for that pesky corn cob). My version takes the corn cob away and adds in a few richer elements that make the dish absolutely amazing!
Somehow this dish combines the freshness of summer corn and the richness of a casserole into one satisfying dish. This would be perfect for a potluck or even a summer side dish. Hope y’all enjoy it as much as I did!
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/2 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tbsp chili powder
- juice of 1 lime
- 1/2 cup parmesan cheese
- 18oz frozen corn, thawed (or 8 corn cobs)
- 1 1/2 cups shredded pepper jack cheese
Bake covered for 15 minutes. Uncover, top with cheese, and bake for another 15 minutes, until cheese is melted and sides are bubbling.
Prep time: Cook time: Total time: Yield: 8 servings