sidedish: Mexican Street Corn Casserole

Topping my list of thankfulness this year is this “melting pot” of a nation we call home. Our palates are constantly stimulated and challenged by fellow immigrants’ culinary tastes and traditions. No other place in the world has access to such a library of flavor. Integrating an exotic combination of ingredients to an established dish makes for a scrumptious cultural homage. Here, Mexico’s famous sweet roasted corn served with an addictive mix of salty cheese, piquant lime, and hot chili easily transforms to the perfect holiday side dish.

 

Mexican Street Corn Casserole

Serves about 8

 

2 cups frozen corn kernels, defrosted

2 14.75 ounce cans creamed corn

5 large eggs, beaten

¼ cup sugar

¼ cup (4 tablespoons) corn starch

1 teaspoon kosher salt

½ cup butter, melted

½ cup milk

2 jalapeños, seeds and ribs removed, finely diced

3 scallions, whites and greens divided, finely chopped

2 teaspoons lime zest (from about 2 limes

Additional lime wedges, for serving

Cilantro, for serving

Queso fresco (such as cotija), for serving

Cayenne pepper, for serving

 

Preheat oven to 400 degrees.

 

In a large skillet over medium high heat, sauté the corn kernels until brown, about 10 minutes.

 

Meanwhile combine the creamed corn, eggs, milk, sugar, corn starch, salt, butter, milk, jalapeños, scallion whites, and lime zests. Add the corn kernels and mix thoroughly. Pour into a 13 x 9 inch baking dish coated with non-stick cooking spray.

 

Bake for 45 to 50 minutes until browned and a toothpick inserted in the center comes out clean.

 

Serve warm, topped with scallion greens, cilantro, queso fresco, cayenne and lime wedges.