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Mexican street corn, known as elote, has captured the hearts and taste buds of food lovers around the world. This beloved street food features grilled corn on the cob slathered in creamy sauce, sprinkled with cheese, and finished off with a squeeze of lime and a dash of chili powder. The combination of sweet corn, tangy cheese, and zesty spices creates an unforgettable flavor profile that’s both comforting and exciting. Imagine taking all the delicious elements of elote and transforming them into a hearty casserole—this is where our Spicy Mexican Street Corn Casserole comes in.

Spicy Mexican Street Corn Casserole

Discover the irresistible flavors of Spicy Mexican Street Corn Casserole, a delightful twist on the classic street food elote. This hearty dish combines sweet corn, creamy textures, and zesty spices for a delicious meal perfect for family gatherings or dinner parties. With layers of cheese, fresh lime, and a crunchy tortilla chip topping, it's a crowd-pleaser guaranteed to elevate any dining experience. Enjoy the vibrant spirit of Mexican cuisine right at home!
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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 for 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:

    Preheat your oven to 375°F (190°C).

      Prepare the Casserole Dish:

        Lightly grease a 9x13 inch casserole dish with olive oil to prevent sticking.

          Combine Ingredients:

            In a large mixing bowl, combine the corn kernels, sour cream, mayonnaise, 1 cup of queso fresco, shredded Monterey Jack cheese, chili powder, smoked paprika, cayenne pepper, lime juice, cilantro, salt, and black pepper. Stir well until all ingredients are fully combined.

              Add Tortilla Chips:

                Gently fold in the crushed tortilla chips into the corn mixture, reserving a handful for topping.

                  Transfer to Casserole Dish:

                    Pour the corn mixture into the prepared casserole dish and spread it out evenly.

                      Add Toppings:

                        Sprinkle the remaining crushed tortilla chips and the remaining ½ cup of queso fresco evenly on top of the casserole.

                          Bake:

                            Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

                              Garnish and Serve:

                                Remove from the oven and let it cool for about 5 minutes. Optionally, garnish with extra cilantro and lime wedges before serving.

                                  Enjoy:

                                    Serve warm as a side dish or a main course, and watch it disappear!

                                      Prep Time, Total Time, Servings:

                                        15 minutes | 40 minutes | 6-8 servings