Mexican Elote Corn Casserole

By á-29897

One of the classic street foods of Mexico, Elote is corn on the cob seasoned with a creamy, buttery spread and sprinkled with fresh lime juice and Cotija cheese. It is unbelievably good, truly addicting, and a treat that lingers in your mind long after you’ve returned home from vacation.

Ingredients

• 1/4 cup, salted butter, melted (about half a stick)
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ancho chile powder
• 1/4 teaspoon ground mojito chile powder, or other spicy red chile powder
• Freshly ground black pepper, to taste
• 6 medium red potatoes (optional)
• 2 poblano peppers, stems and seeds discarded, chopped finely
• 1 small red onion, peeled and thinly sliced
• 6 ears shucked corn
• 1 cup cherry tomatoes, rinsed and quartered
• 1/4 cup Italian parsley, finely chopped, for garnishing

Details

Servings 6
Adapted from theheritagecook.com

Preparation

Step 1

Preheat oven to 350°F. Lightly butter a 9-inch square baking pan.

In a large mixing bowl combine the melted butter, lime juice, cumin, chile powders, and freshly ground black pepper to taste. Whisk together until smooth and set aside.


Boil the potatoes until they are nearly cooked through. A slender sharp knife inserted into the potatoes will meet some resistance and will not easily slip back out. Drain the potatoes and transfer to a cutting board. Cut each one into small, bite-sized cubes.


Place the potatoes in the bowl with the seasoned butter mixture. Add the poblano peppers and onions. Toss to coat with the butter and transfer to the prepared baking pan. Place in the oven and back for 15 minutes.

Shuck the ears of corn and break each ear in half. This gives you flat surfaces to stabilize the corn, reducing your risk of getting cut. Set each piece, flat side down on a cutting board and use a sharp knife to slice the kernels off the cob.


Pull the baking dish out of the oven and add the corn and most of the tomatoes, again tossing to coat with the seasoned butter. Return the pan to the oven and continue baking for another 15 minutes.


Remove from the oven, sprinkle with the chopped parsley, arrange the reserved tomatoes on the top for some bright color and serve immediately.