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Chili Lime Mexican Street Corn Casserole

Perfect summer flavors with fresh seasonal produce!

Course Appetizer, lunch, Main Course
Cuisine American, Mexican
Keyword cheese, chili, corn, lime, vegetarian
Total Time 1 hour
Servings 4 servings

Ingredients

  • 7 ears fresh sweet corn
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup monterey jack cheese
  • 1 cup grated Parmesan
  • 1 farm-fresh egg
  • 1 jalapeno or serrano chili, trimmed and diced
  • 1/2 sweet bell pepper, diced
  • 1-2 tsp Sandia Spice Chili Lime seasoning + more for topping
  • sea salt and black pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • 1 cup Queso Fresco or Cotija cheese, crumbled

Instructions

  1. Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to char slightly. Set aside.

  2. Preheat the oven to 350℉

  3. Mix the mayo, sour cream, cheeses and egg in a bowl until combined. Add the corn and peppers. Season with the spice mix, salt. and pepper.

  4. Pour the mixture into a buttered casserole dish and bake for 30-35 minutes. Serve warm sprinkled with cilantro, queso, and additional Sandia Spice mix. Enjoy with tacos or BBQ!