Ingredients:

  • 8 cups frozen corn, thawed and thoroughly drained
  • 1 tablespoon vegetable oil
  • 8 ounces cream cheese, full-fat, softened
  • 1 1/2 cups Mexican crema or full-fat sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 3/4 cup Cotija cheese, crumbled
  • 1/4 cup heavy cream
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the thawed, drained corn kernels and cook for 5-7 minutes, stirring occasionally, until the kernels are lightly browned and charred (to replicate the Elote flavor). Remove from heat.
  3. In a large mixing bowl, combine the softened cream cheese, Mexican crema (or sour cream), heavy cream, lime juice, chili powder, cayenne pepper, salt, and pepper. Mix until the base is completely smooth and homogeneous.
  4. Stir in the charred corn, 1 cup of the shredded Monterey Jack cheese, and 1/2 cup of the crumbled Cotija cheese into the creamy base until well combined.
  5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup Monterey Jack cheese and remaining 1/4 cup Cotija cheese over the top.
  6. Bake for 35-40 minutes, or until the casserole is hot, bubbly around the edges, and the top is golden brown. Let cool slightly before serving.