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Sides | |
| Nonstick cooking spray, for the baking dish 5 to 6 ears fresh corn, shucked and kernels cut from the cobs 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons canned chipotle in adobo 1 teaspoons chili powder 1 teaspoon garlic salt Pinch each kosher salt and freshly ground black pepper 6 ounces Cotija, crumbled 1/4 cup sliced scallions 1/4 cup chopped fresh parsley Chipotle Cream Drizzle: 2 cups sour cream 1 cup mayonnaise 2 tablespoons canned chipotle in adobo, plus more if desired Zest and juice of 1 lime Kosher salt and freshly ground black pepper | |
| Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper and 3 ounces Cotija. Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges. For the chipotle cream drizzle: Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired. Season well with salt and pepper. Place in a squeeze bottle. Remove the casserole from the oven and let cool for 5 to 10 minutes. Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream. | |
Unrated | |
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