Can I make this Mexican street corn recipe spicy?

Adding a diced jalapeño pepper or two, a can of roasted (drained)green chilies, or a 1/2 teaspoon of cayenne pepper or red pepper flakes will increase the spiciness of this dish. Or just serve with a bottle of hot sauce.

Can I add any other vegetables to this casserole?

My whole family used to love a dish we called confetti corn, where you add diced green and red bell pepper and red onion to the corn when charring. You could add those veggies into this recipe and then mix them in with your creamy cheese mixture before baking.

What should I serve with this casserole dish?

Baja fish tacos ! More fish tacos ! Shrimp tacos or tostadas ! Mexican crab ceviche ! Refried beans ! Mexican red rice! Mexican cucumber salad !

How to store leftover corn casserole?

To store, transfer corn casserole to an airtight container or wrap casserole dish tightly in plastic wrap and then foil. Store in the refrigerator for up to 3 days. To reheat, add a few tablespoons of milk to a pan along with the corn casserole and heat over medium until warmed through. Alternately, warm a single serving on a microwave-safe plate for about 30 seconds.

Grilled Mexican Street Corn Casserole Recipe

Ingredients

Scale

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

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Instructions

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