"I made Mexican street corn casserole, a very traditional Thanksgiving dish."
Mexican Street Corn Casserole
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Prep time 20mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 medium onion, diced small
- 1 jalapeno, diced small
- 1/2 red bell pepper, diced small
- 1 (10 ounce) package fresh or frozen sweet corn
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne, optional
- 2 cups heavy cream
- 3/4 cup grated Mexican blend cheese
- Kosher salt, To Taste
- Pepper, freshly ground
- Lime, freshly squeezed
Method
Step 1
In a large cast-iron skillet over medium heat, add the butter and olive oil. Once butter and olive oil are melted down, add the onion and peppers to the skillet. Sauté 3-5 minutes until tender. Add in corn and sauté for another 2 minutes.
Step 2
Add spices to the skillet (paprika, cumin, chili powder, garlic powder, cayenne, salt & pepper), mixing thoroughly with the onion, peppers and corn mixture for 1-2 minutes or until spices become fragrant.
Step 3
Add in the heavy cream and cheese to the mixture. Stir and let reduce for 5 minutes.
Step 4
Transfer the skillet into the oven and bake at 375° for 15 minutes or until bubbling. Add a squeeze of lime right before serving.