Unfortunately corn is out of season right now, otherwise I would have used grilled corn instead of canned sweet corn but it still came out freaking amazing! I dipped tortilla chips in it and holy wow! It was so creamy and the sweetness of the corn with the spiciness of the chile peppers was delicious!
- Preheat oven to 375° F.
- In a medium bowl, combine everything but the Mexican Blend Cheese and mix thoroughly.
- Spoon into baking dish and top with remaining cheese, then cover with foil.
- Bake in preheated oven for 12-15 minutes. Remove foil and bake an addition 5 minutes or until cheese is golden and bubbly.
Looking for a main dish? Try one of these recipes!
2 thoughts on “Elote (Mexican Street Corn) Casserole”