In San Antonio, elote corn (roasted corn on the cob, with spices, mayo, and topped with cojita cheese) is one of our favorites at local restaurants. One of our favorites is from a nearby restaurant, Two Step (roasted corn). My good friend introduced me to this easy casserole recipe to serve at parties – it’s all the fun of the elote corn, without having to make individual ears of corn for everyone. It’s a lot of fun, and we will definitely be making this again!
Slightly adapted from “Food in my beard” blog
10 ears of corn
1/2 cup fresh basil, chopped
4 Tbsp cilantro chopped
1 can no-salt added diced tomatoes, drained
1 bunch green onions, chopped (green and white parts)
1/4 cup light mayo (I used Hellman’s)
1/2 tsp salt
1 Tbsp chili powder
2 oz crumbled Cojita cheese
1 lime, cut into wedges
Shuck the corn and cut the kernels off the cob. Use the back of your knife to scrape extra corn juice from the cob.
Chop the herbs and scallions and and mix all of the ingredients (except cojita cheese and lime) in a large bowl.
Pour into a baking dish, and top with cojita cheese. Bake at 350 for about a half hour until it is bubbling.
Before serving, squeeze lime wedges over the top (or, alternatively, give guests a lime wedge to dress each serving individually).
Total Fat: 3.9 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.3 g
Cholesterol: 5.8 mg
Sodium: 204.1 mg
Potassium: 262.5 mg
Total Carbohydrate: 17.7 g
Dietary Fiber: 3.1 g
Sugars: 3.8 g
Protein: 4.1 g