Monday, August 1, 2016

Mexican Street Corn Casserole

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!

This recipe for Mexican Street Corn Casserole looks delicious!  It combines rich and fresh flavors for a perfect summer weeknight side dish or potluck casserole.

print recipe

Mexican Street Corn Casserole
  • 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
Preheat oven to 350 degrees.In a large bowl, mix together sour cream, mayo, Greek yogurt, cilantro, chili powder, lime juice, and Parmesan cheese. Set aside.If you're using cobs of corn, I prep mine using this method. Let corn cool and slice kernels off of the cobs. If using frozen corn, thaw and microwave kernels for 2-3 minutes in a little bit of water.Mix corn kernels into the sauce mixture. Pour in a greased 9x13" baking dish.
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