• Preparation Time
  • Total Time
  • Number of Servings 6-8

Pretend you’re on vacation and bring the flavors of Mexico to the dinner table with this chef-crafted recipe. This easy weeknight casserole incorporates all the fragrant, spicy flavors of Elote, the popular Mexican street food that is slathered with creamy toppings, spices and lime juice.

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  • 2 cups
  • 1 cup
    sour cream
  • 1 cup
    Cotija or grated Parmesan cheese, divided
  • 1 Tbsp
    chipotle pepper in adobo, minced
  • 1 cup
    chopped fresh cilantro, divided
  • 2
    limes, juiced (about ¼ cup juice)
  • Lime wedges


1. Preheat oven to 350°F.

2. Pour corn into a 2-quart casserole dish in even layer.

3. Combine mayonnaise, sour cream, ½ cup cheese, chipotle pepper, 1 Tbsp chili-lime seasoning salt, ¾ cup cilantro and lime juice in a medium bowl.

4. Spread mixture evenly over corn.

5. Sprinkle with remaining ½ cup of cheese and 1 Tbsp chili-lime seasoning salt.

6. Bake uncovered 30 minutes or until heated through and golden brown.

7. Garnish with additional lime wedges and remaining chopped cilantro.

Tip: Both chili-lime seasoning salt (a combination of chili powder, salt and dehydrated lime juice) and fresh Cotjia cheese can be found in most local grocery stores, especially those which feature Hispanic products.

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  1. #773
    2.5 lb. resealable bag
    Serves 13
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