Mexican Street Corn Bake
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Reviews
I thought this was awful.
I’m pretty sure no one cares about your nomenclature purity test, pbrtaken.
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So glad I tried this new summer side dish. It was very tasty. I used canned corn as our fresh was not in season yet. I made just 1/2 of the recipe as a tester. I really enjoyed the Green Chile Pop of flavor and also the parm cheese. For half of this recipe I used just 1/3 cup of mayo and I sprinkled the top of the casserole with some panko bread crumbs mixed with the parm cheese. VFE for Taste of Home.
I've made this recipe twice. First time as written. It was as partaken says, just okay. 2nd time we skipped the green onion and the chipotle powder. We started with corn, mayo, salt, pepper. Put that in the greased dish. Added a healthy drizzle of hot pepper sauce such as Valentina®). Added about 6 pats of margerine to the top. Must be margerine, not butter. My part of Mexico is Cojita cheese but I enjoyed the Parm flavor so we did a blend. Definitely more authentic now. I live 25 miles from Reynosa, MX. Almost tastes like the street. Roasting corn in the husk would make it 100%.
It's not bad for a fancied-up corn side dish, but it's nothing like street corn. Street corn isn't made with parmesan cheese or that much mayo. It would have Cotija cheese, or feta cheese if you can't find Cojita in your area. And it would definitely have cilantro!
Used cayenne pepper, substituted canned corn, and cooked on the stove top using medium heat. Delish!
My guests loved it! I had a non-onion guest and substituted drained pimentos.