Mexican Street Corn Casserole

Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

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Well, it finally happened. I’m home sick.

I’ve been traveling away from my family for the past week and after a quick Facetime chat yesterday, that completely did me in. Technically, it was the video my husband sent to me of Blake riding his little motorcycle bike that made me hysterical and the video call pushed me into the inconsolable stage. Seeing my daughter laugh and play and do her crazy eyes over Facetime made me realize that I didn’t want to do work anymore. I wanted to be home on the couch with her doing movie nights with popcorn, reading books, brushing teeth, saying prayers and tucking her into bed. I was jealous of my husband for being able to do that.

Once you become a mother, instincts start popping up all over the place. Longing to be home to do the everyday mundane is a byproduct of too much work. Yes, I love my work, but nothing makes me appreciate my family more quite as much as a business trip away.

Thankfully I’m heading home TODAY{!!!!!!!} and will be cuddling them in a few short hours. I can’t wait.

Being a Mom is exhausting, emotionally draining and a TON of work. But those little ones that depend on me? They are my world and I love them so much more than I ever thought possible. How grateful I am to be a mother!

Anyways, this post was not meant to take this direction…I just started typing. Yes, motherhood has nothing to do with Mexican Street Corn Casserole. But it is darn tasty, takes minimal ingredients to make and did I mention totally fabulous?? Lol! You get the idea. Make this tonight and let me know how it goes.

Here’s how to make it:

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Start by cutting the corn off the cob. Also, be sure to use the back of your knife to scrape out the milk.

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Now you can saute some onion in some butter and get them nice and tender.

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Add in some green chiles,

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all that corn, and salt and pepper. Cook up for a couple of minutes then add in the remaining spices and alfredo sauce and pop into the oven.

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After 20 minutes, it should be hot and bubbly! Finish off with the remaining cojita cheese, cilantro and chili powder.

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Dig in and chow down! It’s hot, cheesy, creamy, slightly spicy and sweet as can be, especially if your corn happens to be in season! Cha-ching. BONUS!

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Anyways, hope you get a chance to try this recipe soon! You’re bound to love it.

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Mexican Street Corn Casserole

Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

Yield: 6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 tablespoons butter
  • 1/2 large onion, diced
  • 4 cobs of fresh sweet corn
  • 4 oz. can diced mild green chiles
  • 15 oz. jar alfredo sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon smokes paprika
  • salt & pepper, to taste
  • 1/2 cup grated cojita cheese plus more for garnish
  • fresh cilantro, chili powder for garnish

Directions:

  1. Preheat to 400 degrees.
  2. In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.
  3. Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

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  1. So…that pan just serves one, right? I don’t think I’m going to be able to share!
    Absence makes the heart grow fonder, and reminds you how grateful you are every day to be able to do the work of loving someone, or some ones, and being the care taker. Travel home safe, and I can’t wait to see photos of your trip away!

    Reply
  2. Until it’s in season Trader Joe’s frozen roasted corn is a good substitute. I used it a similar approach to make Mexican Street Corn Soup.

    Reply
  3. I don’t know about cojita cheese; it is not available in our small town. Is there a substitute?
    We don’t have access to Trader Joe’s frozen roasted corn.

    Thanks,

    MK

    Reply
    • Feta cheese would be a good substitute.

      Good thing I used regular fresh corn that I cut off the cob and not Trader Joe’s frozen roasted corn 🙂

      Reply
    • the name of the cheese is “COTIJA” no “cojita” and is similar to a strong cheese, the name of this recipe is “ESQUITES”, this modified, it does not carry alfredo sauce, but it is good choice

      Reply
  4. Hope you had safe travels! It’s nice to get “away” for just a little bit and recharge and yes I agree it does make you miss them a ton, almost to the point you have trouble functioning because you feel as if your left arm is missing. This corn casserole looks AWESOME, way better than the stuff I make!!!

    Reply
  5. I freaking love street corn! I became obsessed with it upon first experiencing it at my favorite Mexican deli in Memphis. Now that I live far away in Columbus I need this.

    Reply
  6. Sounds wonderful. Was going great reading the recipe till I saw jar of Alfredo sauce. Yuk. Great concept will try on my own tomorrow experimenting. Too much unhealthy stuff in a jar of Alfredo. Has to be a bettervway

    Reply
  7. Do you think you can make your own Alfredo sauce? I am gluten fee and need to sub. the flour. The cojita cheese is in the Mexican dept. or buy the salsas in the refrigerator dept.

    Reply
    • Yes, you definitely can 🙂

      Reply
  8. I’m embarrassed to ask this … but I will. I don’t have a cast iron skillet. Will this work if I cook in a regular skillet and then transfer to a baking dish? (Next trip to the States I’ll get a cast iron skillet–they’re too bloody expensive here.)

    Reply
  9. About how much frozen corn would equal four ears?

    Reply
  10. So we made this tonight with tacos, and it was absolutely delicious. The fresh corn is so crispy and the flavor is spot on. We couldn’t get the cotija, so we used queso blanco. It will definitely be made in this house again!

    Reply
  11. I can’t wait to try this recipe. Elotes is one of my favorite dishes and I love that you’ve turned it into a casserole. I just hope I don’t eat the entire pan myself!

    Reply
    • I won’t blame you if you do!! Lol! 🙂

      Reply
  12. My cooking skills run more towards hamburgers, meatloaf, baked chicken, etc., so I am sadly unfamiliar with all but the most basic fruits, veggies and spices – I have a question on the ingredients for the Mexican Street Corn Casserole…what is “smokes paprika”? If it’s supposed to be SMOKED paprika, is that something you can buy? Or do you have to take regular paprika and do something to it?

    Clueless Chef in Missouri –
    Sharon Roeder

    Reply
    • It’s supposed to read Smoked Paprika. Yes, you can buy it from the store already smoked 🙂

      Reply
  13. I made this last night for the first time and we loved it! I substituted the cojita cheese with Parmesan, since we don’t have anything like that around here. It was gone very quickly! Thanks for the recipe!

    Reply
  14. This looks really good. I would need to use frozen corn right now. How much do you recommend? Also, not a fan of Alfredo sauce. Any substitutes you think would be good?
    Thanks so much!

    Reply
    • Maybe make a homemade alfredo sauce? And I’d use about 3 cups.

      Reply
  15. This looks awesome! I have a couple questions. If using frozen corn, how much would you recommend for this recipe? Also, I’m not a fan of Alfredo sauce. What substitution would you suggest? Thank you!

    Reply
  16. Oh no no no…Alfredo does not come from a jar..why would you do that when fresh is sooo much better. And ez..

    Reply
  17. Mention has been made of Trader Joe’s frozen roasted corn, and I will try subbing it next time we make it to TJ’ s, but that is 60 miles one way (combine it with a trip to the huge India n Mart near by), but until that I’m just going to try with 2 cans of organic sweet corn, using a little can juice for t h e starch. Cotija cheese can be found in the Mexican section of the Wal-Mart coolers, after the cheese section. It is sold in a solid block or crumbled. Smoked Paprika can literally be found in the spice section under “Smoked Paprika.”

    Reply

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