Get the Recipe: Mexican Corn Cheese
Mexican-inspired corn cheese with all the flavours of Mexican street corn (Elotes) baked up in a skillet. It’s ready in about 20 minutes, works with fresh, frozen or canned corn, and makes just enough for a small gathering (or can be doubled for a crowd, game day or your next taco night).
Ingredients
- 1 Tablespoon butter
- 2 cups fresh, frozen or canned corn, thawed if frozen, drained if canned
- 1 medium jalapeño pepper, cored and seeded, then diced
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream, or Mexican crèma
- 1/4-1/2 teaspoon Tajín, or chili powder with a bit of lime zest *see Note 1 below
- 1/4 cup feta cheese , or cotija, crumbled
- Salt and freshly ground pepper, to taste
- 3/4 cup mozzarella cheese, shredded *see Note 2 below
For garnish:
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Hot sauce
To serve:
- Tortilla chips
Instructions
- Melt the butter in an oven-safe skillet on the stove top over medium heat. (If you don't have an oven-safe skillet, use any skillet but transfer the mixture to an oven-safe dish to broil it.)
- Add the corn and jalapeño to the skillet and cook, stirring regularly for about 3 minutes. You just need to cook the mixture long enough to cook off the rawness. Remove from heat. **If your skillet isn't oven-safe, transfer the corn mixture to an oven-safe baking dish at this point.
- In a small bowl, mix together the mayonnaise, sour cream and Tajìn. Add to the corn mixture together with the crumbled feta. Stir together, then smooth into an even layer. Season with a bit of salt and pepper if necessary (if you used a lot of Tajín, extra salt may not be necessary). Top with the shredded mozzarella.
- Heat the oven broiler with an oven rack at least 6" below (that is usually the second position from the top and not the top-most position).
- Broil the mixture for 3-5 minutes, or until golden and bubbly. Top with a few splashes of hot sauce (if desired) and some chopped cilantro. Serve with lemon wedges for drizzling.
- Enjoy warm as an appetizer or snack or as a cheesy corn side dish alongside simple grilled chicken or sausage.
Notes
Note 1: Tajín is a dry Mexican spice mix made up of dried chili pepper, lime and salt. Substitute chili powder spice blend (the type you would use in a pot of chili) and a bit of lime zest.
Note 2: Mozzarella is always nice for great melting and browning, but other cheese is always an option. I have made this with Monterey Jack and it was also good.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.
Serving: 1 serving, Calories: 241 kcal, Carbohydrates: 18 g, Protein: 9 g, Fat: 17 g, Saturated Fat: 7 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 38 mg, Sodium: 322 mg, Potassium: 270 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 483 IU, Vitamin C: 14 mg, Calcium: 170 mg, Iron: 1 mg
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