Executive Chef Rebecca Wauldron from Busch's Fresh Food Market shares recipe for Mexican Street Corn Casserole. It's posted below. Enjoy!
Mexican Street Corn Casserole
(Yield: 8-10 Servings)
3 tablespoons unsalted butter
½ cup minced green onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt or table salt
2 ½-3 cups frozen corn kernels (about 1 pound)
¼ cup canned minced green chilies (Hatch chilies work best!)
1/2 cup white or yellow cornmeal
3 large eggs, lightly beaten
1 cup milk
¾ cup sour cream
1 cup grated cotija or parmesan cheese
1 cup shredded cheddar or Monterrey Jack cheese, divided
1. Preheat oven to 350 degrees. Place a heavy, 12 inch, cast iron or stainless steel skillet on a stove burner over medium heat.
2. Place the butter in the skillet and melt until the foaming subsides. Add the green onion, cumin, chili powder, salt, corn, and chilies to the pan. Increase the heat slightly and sauté for about 5-8 minutes. Remove pan from the heat and stir the cornmeal into the pan so that it is evenly distributed through the corn.
3. Combine the eggs, milk, and sour cream in a bowl and whisk to combine. Stir in the cotija cheese and half of the shredded cheddar.
4. Pour the liquid ingredients over the corn mixture and stir until the liquid and the corn mixture is combined. Sprinkle the remaining cheese over the surface of the casserole.
5. Place the entire skillet in the oven and bake for 20-25 minutes or until the center of the casserole is set.
6. Remove the pan from the oven and serve warm or at room temperature.
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