When sit-down restaurants start offering authentic, open-air market hawker dishes from around the world, you know the global street food trend is here to stay. Now you can bring this fad home with a recipe for Mexican Street Corn Casserole. Also known as Elote, the grab-and-go snack of roasted corn-on-the-cob is traditionally smothered with mayonnaise, crumbly cheese, and chili powder. Our quick and easy variation skips the cob because fresh corn is out of season and uses tangy sour cream instead of mayonnaise.
2 tablespoons butter
½ jalepeno, seeded and minced
1 pound frozen corn
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream or Mexican crema
3 to 4 ounces crumbled queso fresco or cotija cheese, divided
Heat a medium sauté pan over medium heat and add the butter. Once the butter is melted, sprinkle in the minced jalapeño and cook for 1 minute. Pour in the frozen corn and sauté for 6 to 8 minutes, stirring frequently, until the corn is warmed through. Season the corn with the chili powder, salt, black pepper, and cayenne; stir to combine.
Remove the pan from the heat and fold in the sour cream and ⅓ of the crumbled cheese. Transfer the corn mixture to a small casserole dish and sprinkle the top with the remaining crumbled cheese.
Heat a broiler. Place the casserole 10 inches below the broiler and cook for 2 to 3 minutes, or until the cheese is golden brown on top.
Alternatively: Assemble, cook, and broil the corn casserole in a medium, oven-proof sauté pan.