Mexican Street Corn Casserole

Yields1 Serving
For Casserole
 4 ears corn, in the husk
 2 cups frozen corn
 ½ jalapeño, minced
 ¾ cup heavy cream
 ¼ cup sour cream
 2 eggs
 2 tsp salt
 1 tsp black pepper
 2 tbsp butter, melted
 8 oz box jiffy
For Serving
 1 cup queso fresco
 3 tbsp cilantro, minced
1

Preheat oven to 350 degrees.

2

Remove corn from the husks, and in a large, deep bowl, slice the kernels off of the cob. With the back of a spoon, press and scrape the cob all the way down to remove all the creamy corn milk inside.

3

Add remaining ingredients to bowl, and stir together until well combined.

4

Pour into a 9x13 baking dish, and bake for 45 minutes.

5

Remove from oven and top with cilantro and queso fresco. Let rest 5 minutes before serving.

Ingredients

For Casserole
 4 ears corn, in the husk
 2 cups frozen corn
 ½ jalapeño, minced
 ¾ cup heavy cream
 ¼ cup sour cream
 2 eggs
 2 tsp salt
 1 tsp black pepper
 2 tbsp butter, melted
 8 oz box jiffy
For Serving
 1 cup queso fresco
 3 tbsp cilantro, minced

Directions

1

Preheat oven to 350 degrees.

2

Remove corn from the husks, and in a large, deep bowl, slice the kernels off of the cob. With the back of a spoon, press and scrape the cob all the way down to remove all the creamy corn milk inside.

3

Add remaining ingredients to bowl, and stir together until well combined.

4

Pour into a 9x13 baking dish, and bake for 45 minutes.

5

Remove from oven and top with cilantro and queso fresco. Let rest 5 minutes before serving.

Mexican Street Corn Casserole

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