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Mexican street corn, or elote, is a beloved dish that has captured the hearts (and taste buds) of food lovers around the globe. Traditionally served on a stick and slathered with a luscious mix of mayonnaise, crema, cheese, and spices, this street food staple embodies the vibrant flavors of Mexican cuisine. However, as culinary trends evolve, so do the ways we enjoy our favorite foods. Enter the Spicy Mexican Street Corn Casserole—a delightful transformation of the classic elote into a comforting, hearty dish that is perfect for any occasion.

Spicy Mexican Street Corn Casserole

Discover the irresistible Spicy Mexican Street Corn Casserole, a delicious twist on the traditional elote. Perfect for summer barbecues or cozy family dinners, this dish features sweet corn, creamy dairy, zesty spices, and a crunchy tortilla chip topping that will leave everyone wanting more. It's an easy-to-make, crowd-pleaser that captures the vibrant flavors of Mexican street food while being accessible for home cooks. Make mealtime memorable with this delightful casserole!
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Ingredients
  

4 cups corn kernels (fresh or frozen)

1 cup sour cream

1 cup mayonnaise

1 ½ cups crumbled queso fresco (or feta cheese)

1 cup shredded Monterey Jack cheese

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to desired spice level)

2 tablespoons lime juice (freshly squeezed)

½ cup chopped fresh cilantro

1 teaspoon salt

½ teaspoon black pepper

1 cup crushed tortilla chips (plus extra for topping)

2 tablespoons olive oil (for greasing the casserole dish)

Instructions
 

Preheat the Oven:

    - Begin by preheating your oven to 375°F (190°C) to prepare for baking.

      Prepare the Casserole Dish:

        - Lightly coat a 9x13 inch casserole dish with olive oil to prevent the casserole from sticking.

          Combine the Main Ingredients:

            - In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, 1 cup of crumbled queso fresco, shredded Monterey Jack cheese, chili powder, smoked paprika, cayenne pepper, lime juice, chopped cilantro, salt, and black pepper.

              - Mix thoroughly until all the ingredients are well incorporated and the mixture is creamy.

                Incorporate Tortilla Chips:

                  - Carefully fold in the crushed tortilla chips into the corn mixture, ensuring they are evenly distributed. Reserve a handful of the chips for topping later.

                    Transfer the Mixture to the Dish:

                      - Pour the corn mixture into the greased casserole dish. Use a spatula to spread it evenly across the bottom of the dish.

                        Add Final Toppings:

                          - Evenly sprinkle the reserved crushed tortilla chips and the remaining ½ cup of crumbled queso fresco over the top of the casserole for added crunch and flavor.

                            Bake the Casserole:

                              - Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

                                Garnish and Serve:

                                  - Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes. Optionally, garnish with extra chopped cilantro and lime wedges for a fresh touch before serving.

                                    Enjoy Your Creation:

                                      - Serve warm as a delightful side dish or a satisfying main course, and prepare for it to be a crowd-pleaser!

                                        Prep Time, Total Time, Servings:

                                          - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8