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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.

In a large skillet, melt 1/4 cup of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes, stirring occasionally, until the corn is tender and slightly charred.

While the corn cooks, prepare the creamy base. In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese. Whisk vigorously until the mixture is smooth and well-combined, with no lumps.

To the creamy base, add the shredded cheddar cheese, crumbled cotija cheese, chili powder, smoked paprika, and salt. Gently fold all the ingredients together until just combined. Avoid overmixing.

Add the sautéed corn kernels to the cheese mixture. Gently fold them in until they are evenly distributed throughout the creamy base.

Transfer the entire mixture into the prepared baking dish, spreading it out evenly with a spatula. Top generously with the 1 1/2 cups of shredded Mexican blend cheese.

Bake the casserole for 20 to 25 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through.

Remove the casserole from the oven. Garnish with fresh chopped cilantro before serving. Serve hot with tortilla chips for dipping, or as a delicious side dish.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.

In a large skillet, melt 1/4 cup of unsalted butter with 1 tablespoon of olive oil over medium-high heat. Add the corn kernels and sauté for 5 to 7 minutes, stirring occasionally, until the corn is tender and slightly charred.

While the corn cooks, prepare the creamy base. In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese. Whisk vigorously until the mixture is smooth and well-combined, with no lumps.

To the creamy base, add the shredded cheddar cheese, crumbled cotija cheese, chili powder, smoked paprika, and salt. Gently fold all the ingredients together until just combined. Avoid overmixing.

Add the sautéed corn kernels to the cheese mixture. Gently fold them in until they are evenly distributed throughout the creamy base.

Transfer the entire mixture into the prepared baking dish, spreading it out evenly with a spatula. Top generously with the 1 1/2 cups of shredded Mexican blend cheese.

Bake the casserole for 20 to 25 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through.

Remove the casserole from the oven. Garnish with fresh chopped cilantro before serving. Serve hot with tortilla chips for dipping, or as a delicious side dish.
