Ingredients
Vegetables and Spices
- 2 lb frozen corn
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch chipotle pepper
- 1/4 cup cilantro, chopped
Dairy and Condiments
- 1/2 cup mayonnaise
- 4 tbsp butter
- 1 cup cotija cheese, crumbled
Instructions
- Boil Corn: In a large pot, fill with water about halfway up and bring it to a boil. Add the frozen corn and cook for 3-4 minutes to thaw it out.
- Drain and Heat: Drain the water from the pot and keep the pot over low heat.
- Season Corn: Add chili powder, paprika, salt, black pepper, chipotle pepper, and mayonnaise to the pot with the corn. Stir thoroughly to combine all the flavors.
- Transfer to Casserole Dish: Pour the corn mixture into a casserole dish.
- Add Butter: Cut the butter into small pieces and place them evenly on top of the corn mixture in the dish.
- Bake: Place the casserole dish in a preheated oven at 400°F (204°C) and bake for about 8-10 minutes, or until the butter is fully melted and the mixture is heated through.
- Incorporate Butter: Remove the casserole from the oven and stir the mixture well to fully incorporate the melted butter.
- Add Final Touches and Serve: Stir in the chopped cilantro and sprinkle with crumbled cotija cheese. Serve immediately and enjoy!
Notes
- You can use fresh corn instead of frozen by boiling fresh ears before cutting off kernels.
- If you prefer a spicier dish, increase the amount of chipotle pepper or add fresh jalapeños.
- Cotija cheese can be substituted with feta cheese if cotija is unavailable.
- For a lighter version, reduce the amount of mayonnaise and butter.
- This casserole pairs well with grilled meats or as a festive side for Mexican-inspired meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
