Cheesy Elote Casserole
Cheesy Elote Casserole
Ingredients
For the Sautéed Corn
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 4 cups corn kernels, fresh or frozen
For the Creamy Base
- 1/2 cup mayonnaise, full-fat
- 1/2 cup sour cream, full-fat
- 8 ounces cream cheese, full-fat, softened
For the Seasoning and Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
For Assembly and Garnish
- 1 tablespoon unsalted butter, for greasing dish
- 1 1/2 cups Mexican blend cheese, shredded, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
Add the sautéed corn kernels to the cheese mixture. Gently fold them in until they are evenly distributed throughout the creamy base.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Bake the casserole for 20 to 25 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through.
⏱️ 25 min•🌡️ 375
- 8
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.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Elote Casserole
Ingredients
For the Sautéed Corn
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 4 cups corn kernels, fresh or frozen
For the Creamy Base
- 1/2 cup mayonnaise, full-fat
- 1/2 cup sour cream, full-fat
- 8 ounces cream cheese, full-fat, softened
For the Seasoning and Cheeses
- 1 cup shredded cheddar cheese
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
For Assembly and Garnish
- 1 tablespoon unsalted butter, for greasing dish
- 1 1/2 cups Mexican blend cheese, shredded, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 7 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
Add the sautéed corn kernels to the cheese mixture. Gently fold them in until they are evenly distributed throughout the creamy base.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Bake the casserole for 20 to 25 minutes, or until the cheese topping is golden brown and bubbly, and the casserole is heated through.
⏱️ 25 min•🌡️ 375 - 8
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.