Elote Casserole (Mexican Street Corn Casserole)
Elote casserole is the perfect side dish to put together when you're craving something creamy and spicy. This Mexican street corn casserole is super easy to make.
Ingredients
- 1.5 cup corn kernels
- 1 tablespoon butter
- 3 tablespoon mayonnaise
- 2 jalapenos finely chopped
- 1 cup sour cream
- ½ cup Queso Fresco cheese
- 2 tablespoon Parmesan cheese
- 2-3 green onions chopped
- 1 tablespoon lime juice
- ½ teaspoon black pepper
- 1 tablespoon cayenne
- 1 teaspoon garlic powder
- salt to taste
Instructions
- In a large bowl, combine the corn, spices and seasonings, mayonnaise, butter, sour cream, Parmesan cheese and half of the queso fresco. Give it a good mix.
- Now add the chopped jalapenos into the corn mixture.
- Layer this corn Elote mixture into a baking dish and sprinkle with remaining cheese and chopped jalapenos.
- Bake for 30-40 minutes and top with some chopped green onions. The Elote is now ready to serve.
Notes
- Ideally, it is best to use fresh corn to make this Elote corn casserole, but if you don’t have it at hand, some leftover corn can do the trick too.
- If you’re using a whole corn on the cob, you may have some of the kernels left over after making this recipe. You can use it to make a spinach and corn frittata for the next day!
- I used regular sour cream for this recipe, but you can also choose to use the low fat version, or use some Greek yogurt as a substitute if you want to make this dish healthier.
Nutrition
Serving: 3ServingsCalories: 410kcalCarbohydrates: 24gProtein: 10gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 67mgSodium: 526mgPotassium: 339mgFiber: 3gSugar: 10gVitamin A: 1592IUVitamin C: 17mgCalcium: 258mgIron: 1mg
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