This dish is inspired by esquites, Mexican-style corn salad, which is fantastic. This recipe gives you all the deliciousness of the dish but in a warm and creamy casserole that goes perfectly on the holiday table.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 5 to 6 ears fresh corn, shucked and kernels cut from the cobs
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons canned chipotle in adobo
- 1 teaspoons chili powder
- 1 teaspoon garlic salt
- Pinch each kosher salt and freshly ground black pepper
- 6 ounces Cotija, crumbled
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh parsley
- 2 cups sour cream
- 1 cup mayonnaise
- 2 tablespoons canned chipotle in adobo, plus more if desired
- Zest and juice of 1 lime
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with cooking spray.
- In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper and 3 ounces Cotija. Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.
- For the chipotle cream drizzle: Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired. Season well with salt and pepper. Place in a squeeze bottle.
- Remove the casserole from the oven and let cool for 5 to 10 minutes. Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 858 |
| Total Fat | 80 g |
| Saturated Fat | 24 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 119 mg |
| Sodium | 864 mg |
| Serving Size | 1 of 6 servings |
| Calories | 858 |
| Total Fat | 80 g |
| Saturated Fat | 24 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 119 mg |
| Sodium | 864 mg |
Reviews
After looking at the recipe, I decided to bypass the drizzle and just add the lime to the casserole itself. There is already enough mayo, sour cream and chipotle that I didn’t see the benefit of adding more (the casserole is rich enough as is). It made a great side for taco night, but I think the recipe as written would be mayo overload.
Delicious!! I used Ancho Chili Powder which gave it a nice burn, and I loved the smokiness from the chipotles in adobo. I did use Cilantro instead of Parsley though…feels more Mexican! I also quartered the amount of drizzle and added a little water to thin it out…it was still more than enough. Definitely a keeper!!
Casserole wad good but drizzle recipe makes way too much. Enough for 5 or 6 casseroles. I have so much leftover I don’t know what to do with it. Next time I will quarter drizzle recipe so I don’t waste so much.