Name: Mexican Street Corn Casserole
Ingredients: 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; 1 cup queso fresco; 3 tbsp cilantro, minced

CategoryCasseroles, Side Dishes, Thanksgiving, Vegetables, Vegetarian

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

Preheat oven to 350 degrees.

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.

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

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

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

Ingredients