How to Make MEXICAN STREET CORN CASSEROLE I Tastes of Lizzy T
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Savory Mexican Street Corn Casserole is a savory way to enjoy your favorite street food! Freshly shredded cotija cheese make the casserole creamy and chili powders make it spicy!
MEXICAN STREET CORN CASSEROLE RECIPE
It was year ago that I first tried Mexican Street Corn at restaurant in Louisville, KY. I knew as soon as I tasted that ear of corn that I needed to make some Mexican Street Corn inspired recipes. This corn casserole, with it’s freshly grated cotija cheese and ancho chili powder was a hit…and reminded us so much of the elote we had in Kentucky.
WHAT IS ELOTE?
Elote means “corn cob”. So if you hear about elotes, it will involve corn. Mexican Street Corn (AKA elotes) is a grilled chili powders, butters, creams and lime. It’s a loaded ear of corn and if you like spicy food, you’d love it!
1/2 cup butter
1 can whole kernel corn, drained (15 ounces)
1 can cream corn (14.75 ounces)
1 box Jiffy corn muffin mix
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded Cotija cheese
1/2 teaspoon ancho chili powder (or more to taste)
1/4 teaspoon cayenne(optional)
1/2 teaspoon garlic powder
1 tablespoon lime juice
Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ baking pan.
Bake at for 55-60 minutes or until the center of the casserole is set.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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