2 tablespoons neutral oil
4 cups corn, fresh or frozen and thawed
1/2 cup mayonnaise
1/4 cup sour cream
3 garlic cloves, grated
1 cup cotija, queso fresco or feta cheese, crumbled and divided
1/2 cup scallions, diced
1/2 cup cilantro, diced, plus more for serving
2 tablespoons fresh lime juice, plus wedges for serving
1 1/2 teaspoons chili powder, divided
1/2 teaspoon smoked paprika
Preheat the oven to 400℉. Lightly grease a 2-quart casserole dish and set aside.
If using fresh corn, cut corn off of the cob while the corn is still raw. If using frozen corn, thaw in the refrigerator overnight and drain. Heat a large skillet over high heat until hot. Add 2 tablespoons neutral oil to the pan, along with the corn kernels. Spread the kernels out in the pan and leave untouched until they have browned deeply, about 5 minutes. Toss in the pan and leave untouched again until they are browned. Remove from heat.
While the corn is roasting, combine mayonnaise, sour cream, grated garlic, 3/4 cup of cheese, scallions, cilantro, lime juice and 1 1/4 teaspoons chile powder in a large mixing bowl. Stir well to combine into a thick, pink stew.
Add charred corn to the mixture and stir well to combine. Transfer the corn mixture to the greased casserole dish. Sprinkle the top of the casserole with the remaining 1/4 cup crumbled cheese and 1/4 teaspoon of chili powder. Transfer to the oven and bake for 20-25 minutes, until golden and bubbly.
Remove from oven and top with cilantro and lime slices. Can be served hot or room temperature.
- Prep Time: 5
- Cook Time: 25
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Keywords: Corn Casserole