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  Corn Casserole Elote



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8-10 large ears of corn OR 8 cups corn (fresh or frozen, not canned)
1 1/2 cups crema (try the Honduran crema at La Aurora)
1/2 cup mayonnaise
1/4 cup fresh lime juice
1-2 teaspoons of chili powder
1-2 cloves garlic, minced or grated
1/2 cup cilantro or parsley
8 ounces cotija cheese, crumbled

Lightly grease a large shallow casserole. Preheat the oven to 400 degrees.
If using ears of corn, remove husks and silks and grill until kernels are tender and charred in spots,
before cutting from cob. If using corn kernels, stir-fry in a heavy ungreased skillet (cast iron is perfect for this)
until kernels have charred spots. Place corn in prepared casserole. Set aside.
Combine remaining ingredients and stir until completely combined.
Spoon on top of the corn to cover completely.
Bake 20 minutes or until topping mixture is hot.
Cool 5 minutes before serving. Serve hot or warm with lime wedges.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen