Elote Corn Casserole

PREP TIME: 30 minutes
COOK TIME: 50 minutes

Ingredients
6 cups fresh or frozen corn kernels (about 6 ears fresh)
1/2 cup unsalted butter, melted
1 large white onion, chopped
2-3 jalapeños, diced (seeds removed if you’d like it less spicy)
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3/4 cup masa harina
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 1/2 cups Mexican crema (or sour cream)
1 cup crumbled cotija cheese, plus more for topping
2 large eggs

Directions
Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 4 quart baking dish).

Melt 1/2 cup (1 stick) butter in a large frying pan over medium heat. Add the 6 cups corn, 1 diced onion and 2-3 diced jalapeños. Season with 2 teaspoons salt and ½ teaspoon pepper. The corn will release some liquid and then start to dry out, when that happens and the onions are tender. It’s ready. About 15 minutes. Set aside to cool slightly.

In a large bowl, whisk together 3/4 cup masa harina, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cumin.

In a separate bowl, whisk together 1 1/2 cups crema, 1 cup cotija, and 2 eggs until smooth. Pour egg mixture and corn mixture into the dry ingredients and stir until evenly combined. It will be thick, that's okay.

Pour the mixture into the prepared dish and bake uncovered for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.

Top with extra cotija and serve warm.

Cook's notes:

1. Spice Level: Adjust the heat by using more or less jalapeños or removing the seeds for milder flavor or leaving them in for extra kick.

2. Texture: The casserole should be just set when done—don’t overbake or it can dry out.

3.Cheese: Cotija adds a salty, crumbly finish. Queso fresco can be used in a pinch, but cotija’s sharp flavor is classic for street corn. You can also substitute a meltier cheese like Oaxaca cheese, mozzarella, or even cheddar for a different texture and flavor.

4.Great for Gatherings: This recipe feeds a crowd and makes a festive side dish for holidays, potlucks, or any meal.