MEXICAN STREET CORN BAKE

My baked Mexican Street Corn is everything…creamy, cheesy, smoky and ready in one pan! It’s the perfect side dish for family dinners, the ultimate party food, and a total MVP dip for chips on game days.

INGREDIENTS:

• 4 cups fresh or canned corn kernels (drained)

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup butter, melted

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ancho (or regular) chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt (or more to taste)

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 2 jalapeños, finely chopped (ribs and seeds removed)

• 1/4 cup chopped scallions (green onions)

• 1 1/2 cups shredded Monterey or Mexican blend cheese

• 1/2 cup crumbled Cotija cheese or feta cheese (plus an extra 1/4 cup as garnish)

• 2 tbsp chopped fresh cilantro

• Juice of 1 lime

DIRECTIONS:

1. Preheat oven to 350°F (175°C)

2. In an oven safe skillet, saute onions and jalapeños in butter 2-3 minutes until slightly softened.

3. To that same pan, add corn, mayonnaise, sour cream, garlic powder, onion powder, chili powder, paprika, cayenne pepper, salt, black pepper.  Adjust seasonings to taste.

4. Stir in 1 cup shredded Mexican blend cheese and ½ cup Cotija cheese until everything is evenly coated.

5. Add lime juice and chopped cilantro, and chopped scallions and mix again.

6. Spread evenly in skillet and sprinkle remaining 1/2 cup shredded cheese over the top.

7. Bake uncovered for 25–30 minutes until cheese is bubbly and golden brown.

8. Remove from oven and let cool slightly. Garnish the top with extra Cotija cheese, chopped cilantro and a sprinkle of chili powder or paprika.

9. Serve as a side dish or as a dip for chips.