A make-ahead twist on a classic Mexican favorite, this casserole offers all the spicy, creamy, zesty flavors of elotes in an easy-to-pull-together dish perfect for any time of year. Ready in under 25 minutes, this crowd-pleaser is a surefire hit at any table. Corn is rich in vitamin C and lycopene, which protect your skin, as well as lutein and zeaxanthin, which help protect your eyes. It also contains fiber which boosts your digestion. For an easy vegan version, just swap vegan non-dairy alternatives for the dairy ingredients listed below.
Serves 4-6 (easily doubled)
Total Time: 25 minutes
- 1 tablespoon extra-virgin olive oil
- 1 red jalapeño (deseeded if desired), minced
- 1 green jalapeño (deseeded if desired), minced
- 5 garlic cloves, minced
- 3 cans corn, rinsed and drained (or 6-8 ears of corn, kernels stripped off the cob)
- 1 block of cream cheese
- 1 handful of crumbled cotija cheese, or shredded or grated parmesan or cheddar cheese
- 1-2 tablespoons minced fresh cilantro
- 1-2 tablespoons fresh lime juice
- Salt and pepper to taste
- Preheat your oven to 375 degrees.
- In a skillet, heat the butter or olive oil over medium heat. Add the jalapeños and garlic, and cook for 3-4 minutes until softened.
- Add the corn, cream cheese, cotija cheese, cilantro and lime juice, and stir well to combine. Heat everything until melted and stir until creamy.
- Season to taste with salt, pepper and more lime juice if needed.
- Pour the corn casserole into a small pan or oven-safe skillet and smooth the top. Sprinkle over a bit more cheese if desired.
- Bake for 10-15 minutes, until bubbly and hot. Broil for 2-3 minutes to brown the top if desired. Enjoy!