Mexican corn with sour cream

Mexican Street Corn (2 Ways: On the Cob & Off the Cob

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 Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool.. Step 1 In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn.. Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno (s) in large bowl. Mix well with a whisk. Layer the following in the greased pie plate or skillet: ½ cornbread mixture, then the other 1 cup cheese, then the remaining cornbread mixture spread evenly on top. Do not mix the layers together

MEXICAN STREET CORN CASSEROLE — Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn. If you're looking for the perfect side to take to your next potluck or serve at your next backyard barbecue, look no further than this Mexican Street Corn Casserole Instructions. In a bowl, mix together the Mexican crema dressing ingredients. Combine ⅓ cup sour cream, ⅓ cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp. garlic paste), lime zest from 1 lime, ½ teaspoon chili powder, ½ teaspoon paprika, and ⅛ cup chopped cilantro (about half of your ¼ cup) Preheat the grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Garnish with queso fresco and chopped cilantro corn, eggs, creamed corn, sour cream, cayenne pepper, cornbread mix and 3 more Cheesy Jiffy Cornbread Casserole Oh, Sweet Basil all purpose flour, sour cream, garlic powder, granulated sugar and 9 more Jiffy Cornbread Mix Corn Casserole On Sutton Plac

Mexican Street Corn Recipe - Blue Plate Mayonnais

Mexican Street Corn. Instructions: Heat grill on high. In a small bowl, combine Mayo, Sour Cream, Cotija Cheese, and Tajin. Grill the corn and rotate (about 8 minutes). Remove corn from grill and. Elote, pronounced 'ee-low-tay' is a side dish of sweet grilled corn on the cob, smothered with a mixture of crema (or sour cream), mayonnaise, and spices. The combination of sweet and slightly charred corn with the spicy sauce is irresistibly good Creamy Mexican Corn Dip. Jan 21, 2019 · Leave a Comment. Be still my Midwestern heart: This dip has corn and sour cream and mayonnaise and LOTS of shredded cheese all in one place! But is this a corn dip with mayo in it or a mayo dip with corn in it? That I will leave for you to decide, dear reader, while I load up on chips.. In a medium sized pot, bring the water, olive oil and salt to a boil. Add in the frozen corn, and continue to boil for only one more minute. Remove from the heat and stir in the masa corn flour/meal, pepper, onion powder, nutritional yeast, diced onion, Tofutti Better Than Sour Cream, agave nectar and cilantro 2-3 Ears of Sweet Corn. 4-6 tbsp of sour cream. 3 tbsp of mayo. 4-5 pods of minced garlic. 1/2 lemon. 2 chilies. Chilli flakes. Salt and pepper to taste. Few Coriander leaves. Grated cheese. Procedure: - Clean your corn and remove its cover completely and on a stove, heat it until golden brown. - Cook it until the corn is tender and juicy

Mexican Street Corn (Torchy's Copycat) — Let's Dish Recipe

  1. This amazing Mexican Street Corn Salsa recipe works for just about every occasion! Make it for Cinco de Mayo, for tailgating, for Taco Night, or for a simple summer appetizer. This salsa is filled with roasted corn, feta, lime juice, sour cream, cilantro, pico de gallo, and more
  2. (11 ounce) cans Mexican-style corn, drained and rinsed . 12 . ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend) 1 . cup sour cream. 1 . cup mayonnaise. 1 (4 ounce) can diced green chilies, drained . 2 . ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like
  3. sour cream, whole kernel corn, drained, cheese, mayonnaise, red onion and 2 more Mexican Corn Salad Cook By Julie olive oil, salt, sour cream, corn, pepper, lettuce, Cotija cheese and 6 more Esquites (Creamy Corn Salad) IngridSteven
  4. utes.Thanks for Watching! Subscribe for New Recipes

Grilled Mexican Street Corn Recipe Tasting Tabl

  1. Mexican‌ ‌Blend‌ ‌Cheese‌ ‌- It's a combination of four kinds of cheese - natural cheddar, Monterey Jack, queso asadero, and queso quesadilla. You can also use Pepper Jack or sharp cheddar. Creamed‌ ‌Corn‌ ‌- For more corn flavor, moisture, and a wonderful texture. Sour‌ ‌Cream‌ ‌- To make the cornbread ultra-moist
  2. g, add half of the frozen corn (not thawed) to the pan
  3. Instructions. Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish. In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija
  4. utes, or until all the layers are melted, golden and oozing
  5. ced (about 1 teaspoon) 4 ears shucked corn (see note) 1 lime, cut into wedge

Remove corn silk and discard. Place corn on grill and heat for 10-15 minutes, rotating corn halfway through cooking. Corn should be bright and yellow when done. In a mixing bowl, add 1/2 cup of real mayonnaise, 1/2 cup of sour cream and 1/4 cup cilantro in a large bowl. Set aside Ingredients for Mexican Corn Dip 2 (11 ounce) cans Green Giant mexicorn whole kernel corn, drained 1 1/2 cups cheddar cheese, shredded (or cheese of your choice) 1 (10 ounce) can Rotel diced tomatoes and green chilies 1/2 cup green onions, chopped 2 teaspoons ground cumin 1 teaspoon black pepper 1/3 cup mayonnaise 1/2 cup sour cream

Corn on the cob just got better! Slather roasted corn with delicious flavors like lime, sour cream, chili powder and cheese for a twist on a classic summer favorite This Mexican Street Corn Casserole has all the delicious flavors of Mexican Street Corn in an easy and quick elote casserole recipe. The combination of mayonnaise, sour cream, chili powder, and garlic mixed with corn and Queso Fresco cheese is perfect and whips up in just 30 minutes. This small batch dish makes a great year-round side dish for two

Mexican Street Corn (Elote) Ahead of Thym

Instructions. In a large fry pan, brown ground beef. When the pink is starting to fade, add onions and cook for about 5 minutes, stirring frequently. Add corn, beans, tomatoes, chiles and taco seasoning and water. Mix well and simmer for 10 minutes. Spray 9 x 13 baking dish with cooking spray Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes. Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro. Generously top each corn cob with the cheese mixture, sprinkle with a bit of. 1 to 1 1/2 cups shredded cheddar cheese. Serve with Fritos corn chips and/or tortilla chips. Instructions. Combine corn, chilis, red pepper and beans in a bowl. Give 'em a toss. Season with onion powder (if omitting chopped onion). Add the sour cream and mayo. Stir to combine. Add in the cheese and fold into the dip

RVF KITCHEN https://www.youtube.com/channel/UC1lnr1yTUunKnbWK2n2yCeQIn this video you'll see the rice stage cooked until done and then transferred to a bak.. In a large mixing bowl,mix together the sour cream, mayonnaise and cream cheese until thoroughly blended. Into the mix, whisk in the red onion, green chilies, jalapenos and bell pepper. Thoroughly mix everything together. Add the thawed corn and salt and pepper to the mixture and mix In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops

Mix together the sour cream and the mayonnaise. Add the lime juice and salt and pepper to taste. Mix in the crumbled cheese. Add the charred corn kernels to a large bowl. Add the dressing to the corn mixture and top with more cheese fresh minced cilantro. Serve with extra crumbled cheese and hot sauce on the side Dixie Lily Mexican Corn Bread Recipe With Self-Rising Yellow Cornmeal. 1 cup Dixie Lily Self-Rising Yellow Cornmeal. 1 cup grated cheese. 2 eggs. 1/3 cup oil. 1 cup cream style corn. ¼ cup diced jalapenos. 1 cup sour cream. Preheat oven to 450 degrees and place greased cast iron skillet in oven to heat How to make Mexican Grilled Corn: Soak corn in husks in a large pot of water for at least 30 minutes. This will bring moisture to the corn and will help the corn steam in the husks while on the grill. In the meantime, make the sauce by mixing lime juice, mayo, sour cream, black pepper and garlic powder. Place in fridge for later use

Traditionally the corn on the cob is grilled first then smothered with the cream. Preheat the grill to medium heat. Grill corn directly over heat for 10 to 15 minutes, turning often. Combine spread ingredients in one bowl and crumble topping ingredients in another bowl. Transfer corn cobs to large platter Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter. Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn 1 package corn bread mix (for 8x8 baking dish) 1 cup creamed-style corn; 1 cup sour cream or sour half-and-half; ¼ cup butter, melted; 2 eggs; ¾ cup shredded cheese (cheddar or Monterey Jack) ½ cup diced green chile HOW TO MAKE MEXICAN CORN DIP. 1. MAKE THE BASE OF THE DIP. Combine the cream cheese, mayonnaise, sour cream, lime juice, salt, garlic powder, and pepper in a bowl. Then, using a handheld mixer on medium-high speed (or a whisk) until the mixture comes together and is smooth in texture. 2 Directions. In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean

For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob. For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper My hubby expects this Sour Cream Corn Dip at our annual 4th of July bash. The unusual combination of corn, peppers, cheese, sour cream and mayo always gets rave reviews. This corn dip recipe, served with tortilla chips, has become an Independence Day tradition.Creamy. with a touch of heat, it's delicious scooped onto a tortilla chip Preheat oven to 375 degrees F. Beat the eggs and oil with a wooden spoon until well combined. Add the creamed corn, frozen corn, sour cream, cheese, and diced green chiles and mix until well combined. Add the Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy

Mexican Cornbread with Creamed Corn Recipe CDKitchen

  1. Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ's and Mexican feasts! It's a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño
  2. , and a pinch of cayenne pepper. Transfer corn to a platter and let cool slightly, about 3
  3. utes
  4. When they slather the sour cream or mayo on the corn then cover it entirely in crumbled cheese followed by a generous sprinkling of chili powder or Tajin. Sometimes the cherry on top is a nice squirt of fresh lime juice. I mean really, I am drooling just thinking about it! This dip is Mexican street corn taken to a whole new level
  5. 1/4 cup of chopped pickled jalapeno, or to taste. 1/2 teaspoon of garlic powder. 1 teaspoon of Creole or Cajun seasoning, or to taste. Instructions. Combine all ingredients in a covered storage bowl; taste and adjust seasonings. Cover and refrigerate overnight. Let rest at room temperature before serving
Mexican Street Corn Casserole – HonestlyYUM

Mexican Corn Dip Recipe: How to Make It Taste of Hom

  1. utes or until light golden brown
  2. utes while frozen may take a bit longer
  3. Mexican Lasagna is layered with flour tortillas, cheese, and a creamy chicken mixture of black beans, corn, sour cream, salsa verde, and seasonings. An easy, one pan dinner that is best served with all the toppings. We love lettuce, pico de gallo, and sour cream

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with Chipotle peppers in adobo sauce, black beans, and scallion and are baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smokey Mexican spices, cool and tangy sour cream. Yum Instructions. In a large bowl, add 8 ounces of softened cream cheese, 16 ounces of sour cream, and dry ranch mix. Stir until well combined. Next, add in all remaining ingredients, except for the chives. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour. Top with chopped chives and serve with tortilla chips Instructions. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. Brown the meat and onion in a skillet until the meat is no longer pink. Drain. Stir in salsa, corn, sour cream, chili powder and salt. Place half of the meat mixture in the bottom of the prepared dish

Mexican Street Corn Casserole · Easy Family Recipe

  1. utes or until hot and bubbly
  2. Mexican corn dip is a family favorite and usually disappears faster than it should. My easy Mexican corn dip recipe features Mexicorn, roasted green chilies as well as shredded cheese. I serve my Mexican corn dip with Fritos but any scoop-able chip will work. Now you know how to make Mexican corn dip
  3. utes, or until cornbread is browned

Creamy Corn Cups (Esquites) Recipe Marcela Valladolid

STEP 1. In a 6-quart crock pot, combine the corn, bacon, chilies, 1/2 cup sour cream, pepperjack, cheddar, the cubed cream cheese and Parmesan cheese. Stir, cover and cook on low heat for 2 hours, stirring once or twice throughout. STEP 2. Cook on high heat for an additional 30 minutes and spread the mixture into a casserole dish to serve Coat a heavy 10-inch cast-iron skillet or 9-inch-square baking pan with vegetable oil and set aside. Heat oven to 400 F. In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeño peppers, cheese, and corn kernels. Preheat the skillet or pan in the oven or on the stovetop VEGETARIAN Mexican Casserole: Use an additional pepper and extra cup of corn to replace the meat. NOTE: Recipe was updated 3/20 to reduce the amount of rice, broth, salsa and sour cream. Original recipe was posted with 1 cup uncooked rice, 2 cups chicken broth, 2 cups salsa, and 1 cup sour cream Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside. In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside Taco soup has a little bit of everything in it, including ground beef (or turkey), ranch dressing and taco seasoning mixes, tomatoes, corn, chiles, beans, and a half-dozen or more other ingredients. Top it off with shredded cheese, sour cream, and jalapenos, then mix in some crushed tortilla or corn chips for crunch. It's an unbeatable.

Mexican Corn Recipe Allrecipe

Thick seasoned corn tortilla topped with refried beans, shredded beef, cheese cabbage, tomato salsa and sour cream. $4.99. Mexican Pizza. Two crispy flour tortillas stuffed with refried beans, and taco beef, then topped with tomato salsa guajillo chile sauce and smothered with cheese. $8.49 Mexican Street Corn . Submitted by ramey_cheryl Updated: April 22, 2021. 0/4. reviews (0) 0%. Place a saucepan on medium heat and mix the corn, sour cream, lime juice, and cayenne

I am officially hooked on this - Elotes - Mexican Street Corn. It is a piece of roasted or grilled corn that is lathered with mayoannise and sour cream, chili powder, salt, pepper, and cheese. It sounds weird, but the combination actually tastes really good. Don't knock it until you try it Cover grill. Cook for 20 minutes, turning ears every 5 minutes for even cooking. The corn is done with the kernels are soft. Be careful not to over-cook or the corn will be mushy. While the ears are grilling, make the spread. In a small bowl, add mayonnaise, sour cream, ancho chili pepper, lime juice, and salt When water is boiling, add corn and cover with lid. Simmer corn for 3-5 minutes or until corn is cooked though and tender. While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl. When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes

Try Tattooed Chef Mexican Style Street Corn as a side dish, an appetizer or top it with your favorite seafood or meat. Mexican Style Street Corn with Cotija Cheese; Roasted corn off the cob coated in a sauce made with sour cream, chili powder & dash of lime. 5 g protein per serving. Gluten free. Vegetarian Heat corn in a small sauce pan over medium heat for a few minutes to warm up. Meanwhile, in a small bowl combine mayo, sour cream, salt, lime juice, chili powder and paprika. Mix to combine. Add mayo/sour cream mixture to sauce pan with corn and mix. Let cook about 2 more minutes, mixing frequently 16oz sour cream 10oz diced tomatoes with green chilies 15.25 Fiesta corn 1 cup finely shredded Mexican cheese; Instructions. Combine your sour cream, ranch seasoning, drained diced tomatoes, fiesta corn and shredded cheese. Mix well and chill for 1-2 hours. Serve with chips, crackers, bread or even vegetables! Enjoy!

Mexican Street-Corn Paleta (Corn, Sour Cream and Lime

SCALLOPED CORN. Mix all ingredients thoroughly. Pour into 9x13-inch pan. Bake at 350°F for 50 to 60 minutes or until golden brown on top. Ingredients: 6 (corn. cream) 4. SCALLOPED CORN. Melt butter in baking dish. mix together eggs, sour cream and cornbread mix. Add both cans of corn with liquid Cheesy Mexican Cornbread Casserole. milk, diced tomato plants, eco-friendly chile, cornbread, salt, eggs, Mexican cheese blend and milk, diced tomato plants, eco-friendly chile, cornbread, salt, eggs, Mexican cheese blend, McCormick Garlic clove Powder, sour cream, McCormick Chili Powder, whole kernel corn, drained, chili pepper and McCormick Oregano Leaves >6 MOR Preheat oven to 350° F. In a large mixing bowl combine the corn, sour cream,mayonnaise, cayenne, garlic powder, salt, chili powder, and half the cheese. Gently mix until combined. Pour the mixture into an 8 x 8 square pan. Place the pan in the oven and bake for 35 minutes,until heated through About 1/2 cup Thick Cream or commercial sour cream mixed with a little milk or cream 1/3 cup crumbled Mexican queso anejo or queso fresco , or cheese like Parmesan, feta or farmer's cheese About 1.

The Best Mexican Cornbread - My Kitchen Serenit

Mexican Street Corn Casserole — Let's Dish Recipe

Fiesta Corn dip with Rotel and sour cream, is a delicious large party dip where you and your party guests will enjoy bite after heart bite of creamy and cheesy corn dip. Prepped in 5 minutes, there isn't an easier dip recipe out there. This cold party dip is also incredibly easy to spice up if you prefer a hotter dip or cool down for the kids This is an easy riff on an easy recipe: Mexican street corn, aka elote, which is grilled over charcoal and served sprinkled with cheese and cilantro. However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled mexcian street corn. Squeeze the lime juice over the corn and heavily season with parmesan

Mexican Street Corn Dip Ingredients. 3 ears of fresh corn on the cob, vegetable or olive oil, cilantro, salt and pepper, cotija cheese, sour cream, ancho chili powder, jalapeno peppers, red onion or scallions and fresh limes. First clean the corn and lightly rub each ear with oil. I used three large ears for this recipe Sour cream cornbread recipe recipe. Learn how to cook great Sour cream cornbread recipe . Crecipe.com deliver fine selection of quality Sour cream cornbread recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Sour cream cornbread recipe recipe and prepare delicious and healthy treat for your family or friends. Good. Mexican street corn, grilled corn on the cob all slathered with butter, mayo, lime juice, chili powder and crumbled cheese, is one of my favourite foods and I was recently thinking that it would be good in the form of a tasty soup!This soup has a base of, you guessed it, corn and both fresh and frozen work but fresh is the best! I like to add the corn to the soup in two ways, I like to puree. Instructions. Preheat oven to 350F. Combine cream cheese, sour cream, chili powder and kosher salt until smooth and blended. Stir in black beans, corn kernels cheddar cheese, scallions, jalapeno and cilantro until combined. Transfer to medium baking dish and bake 25 minutes or until hot and bubbly and heated through Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn. If the skillet looks dry, add a touch of oil

Turn the heat to low. Add all the corn back in to the pan. Add the jalapeños, sour cream, mayo, 1/4 tsp chili powder, 1/2 lime juiced, 1/2 c cotija cheese. Mix this all around until its melty. Stir in the jack cheese. Shred the chicken with two forks and add it to the pan with the chopped cilantro. Mix it all together However, when you add in some extras you can bake this into an 8×8 pan and made a moist, tender-crumbed cornbread that really takes advantage of the corn muffin mix, and amps it up! Combine the butter, sour cream and sugar. Mix in the eggs. Mix in the Jiffy corn muffin mix. Spread out in the pan and bake Old Fashioned Creamed Corn Casserole Wishes And Dishes. Sweet Corn Spoonbread Delicious. Creamy Cheesy Cornbread Easy Summer Side Dish. Sour Cream Corn Bread Bake Or Break. The Best Jiffy Cornbread Y Southern Kitchen. Jiffy Corn Bread Never Dry And So Easy To Make. Award Winning Jiffy Corn Casserole Easy Family Recipes Prepare rice. In a large covered saucepan, bring the uncooked rice, chicken broth, and butter, if using, to a boil. Then, reduce heat to Low. Cover and simmer for twenty (20) minutes. Remove pan from heat and set aside, still covered, for ten (10) minutes or so. Then, use a fork to fluff and add the cilantro to the warm rice

Video: Elotes Mexicanos (Mexican Street Corn) Sunday Supper

Meatless Mexican Tostada | Hungry GirlCanned Corn Recipe with Peppers + Bacon • Longbourn FarmMexican: Best Taco Casserole Ever/ | KeepRecipes: YourEasy Hot Corn Dip Recipe | Half-ScratchedEasy Lime Crema | Perfect for any type of tacos and readyElote Mexican Street CornOrale Restaurant

Instructions. Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350. In a large bowl, mix together all ingredients. Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder) Preheat oven to 375 degrees. Mix together corn, sour cream, Greek yogurt, chilies, cumin, garlic powder, salt, and cojito (or feta) cheese together until well combined. Pour into 2 quart oven safe dish and sprinkle with shredded cheese. Bake for 20-25 minutes until warmed through and bubbly. Serve warm with corn chips Mexican Street Corn; Creamy Corn Chowder ; The base of the chili is a perfect marriage of a White Chicken Chili Recipe (minus the beans) and a classic Corn Chowder Recipe. However, using fresh corn, sour cream, and lime juice gives the chili the distinct flavor of freshly grilled Mexcian Street Corn. I'm kind of in love with this dish. *wink Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°F. While the oven and skillet preheat, brown the ground beef then drain the grease away. In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed Beat eggs and oil together, add cornbread mix, corn, and cheese (save Pour into 9 x 11 inch pan and bake at 350 degrees for 30 to 40 minutes. Ingredients: 5 (corn. eggs. oil) 7. CORN CASSEROLE. Saute one onion in butter. Add corn, sour cream and cornbread mix. Mix together and pour minutes. Add grated cheese and cook until melted Sour Cream Sauce. In a skillet over low heat, melt 3 Tbsp butter. Add flour and use a whisk to blend all of the flour and butter together until thick and smooth. Pour in broth and whisk again until smooth. Whisk in sour cream until smooth and creamy. Add any leftover filling to sauce