Cinco de Mayo Potluck: Mexican Street Corn

Work has a Cinco de Mayo potluck every year. It is our favorite potluck of the year.  I contributed a Mexican Street Corn casserole. It turned out pretty good. I learned that the spice level is key. Don't be afraid to use the full amount listed in the recipe. 

  • 32 oz frozen corn thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • 5 oz queso fresco, crumbled

  • Preheat the oven to 350˚F
  • Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
  • Bake for 30-40 minutes or until heated through and the sides begin to bubble.
  • Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!
Serves: 8

Comments

Post a Comment

Popular posts from this blog

Black bean lentil chili

In 2018, my family moved from Wisconsin to Colorado. It was the most challenging move I have ever made. I had a plan for when we got into town. Surrounded by boxes, I knew we needed a recipe that we could put together with very few things unpacked. Chili, to the rescue! It's a Wisconsin tradition when it gets cold out to heat up the house with the sent of chili.  1 lb. Ground chuck 1 lb. Ground sirloin 2 cans Black beans, drained 1 can Corn kernels 1 can Fire roasted corn 1 can Stewed tomatoes Ground black pepper, to taste 1 Tbsp. Minced garlic 3 Tbsp. Chili pepper  1 tsp Cumin seed 1 tsp Paprika  1 tsp Chipotle 12 oz. Dried lentils, rinsed 6 cups Vegetable broth Brown the ground meat with garlic in a saute pan. Transfer to a crock pot. Cook on high for 30 minutes. Add garlic, spices and the canned vegetables and 3 cups of vegetable broth. Turn to low. Let simmer for 8 hours. When there is 2 hours left of the cooking time, turn back to high. Ad...
Read more

Bourbon Glazed Candied Bacon

Image
Closest thing to heaven! Every holiday ... A Tuesday brunch ... It's becoming a staple in my household. Bacon is awesome to be begin with. This recipe takes it to a whole new level. Candied bacon! The perfect balance of sweet vs. spicy.  Last year was my first attempt at candied bacon. I found two recipes that weren't quite right. Originally, I used 2 tsp of cayenne red pepper. That was way too spicy. This year, I was going to cut it down to 1 tsp, my sister thought that was still way too much so we tried 1/2 tsp which turned out perfect.    1 lbs Applewood smoked bacon 1 cup packed light brown sugar 1/2 tsp cayenne red pepper 1/2 Tbsp black pepper  2 oz. Jack Daniels Bourbon Line a sheet pan with foil. Place a wire rack on top of the sheet pan. Lay bacon in single layer on the rack. Be careful not to overlap the bacon for even cooking. Mix all other ingredients in a bowl. Spread the mixture on each piece of bacon evenly. Bake for 35 minutes at 350℉. The first time y...
Read more

Pasta From Scratch

I know we haven’t done this week yet. I’ve been waiting for the pasta week. If I were to ever open a restaurant it would most likely be Italian. I can’t wait to make pasta from scratch. My aunt Diane and I made it once when I was a pre-teen and it turned out horrible! Very gummy … Yuck!!! I really hope we get to make different variations of pasta. Spinach fettuccine is my absolute favorite! I’d love to make a pesto sauce from scratch too. Ravioli sounds good too, with lobster! Andrew said he wants to work with me on the lasagna. I’m game. I like lasagna. I’ll be sure to get a béchamel sauce in there too. Andrew said we will make different shapes of pasta. At home, Liam and I play ‘Restaurant’ all the time. Sometime he is a baker, other times he is a chef-er. He loves that I am in culinary school and we talk all the time about how a restaurant functions and what to do if someone orders food that you don’t have on hand. This is an organic conversation I had with him, fitting...
Read more