If there’s any recipe that embodies traditional Mexican flavors, Mexican elote, or grilled street corn is it! Freshly grilled corn drizzled in creamy mayonnaise, chicken flavor bouillon, cilantro, lime juice and Cotija cheese and a dash of chili powder to add a little kick. Today I’m excited to partner with Logramascontucocina.com to add a twist to the beloved elote.
I’ve taking all the flavor of the beloved Mexican elote and transformed them into a delicious casserole that is perfect for pot-lucks, entertaining and weeknight meals.
Juicy corn, tender zucchini are combined with fresh lime juice, Knorr bouillon, sour cream and Hellmann’s®, baked until bubbly and topped with fresh cilantro, cotija cheese and ancho chile powder.
The addition of zucchini to this dish gives the casserole a burst of fall goodness and pairs perfectly with the juicy corn kernels. No need to fire up the grill for this recipe, frozen or canned corn work beautifully in this dish.
My Mexican elote casserole is hearty, packed with flavor and comes together in under 15 minutes.
In this recipe I used two of my go-to pantry staples Knorr bouillon and Hellmann’s®. Knorr adds rich, authentic Latino flavor to all your dishes. Use it to enhance the flavor of soups, stews, sauces, rice, vegetables, pastas, and any dishes with chicken. Hellmann’s is much more than a condiment. The rich and creamy taste can help enhance the flavor of a variety of recipes whether it’s a salad, dip, dressing or an entrée like juicy chicken.
What I love about this casserole is that it can easily prepped in the morning and baked off in the evening. And don’t get me started on how tasty this casserole is the next day, it just gets better.
Find the original elote recipe below:
Looking for deliciously simple ideas and sustainably sourced options? Check out Logramascontucocina.com
Mexican Elote Casserole
Yield 10 Serves
Juicy corn, tender zucchini are combined with fresh lime juice, Knorr bouillon, sour cream and Hellmann's®, baked until bubbly and topped with fresh cilantro, cotija cheese and ancho chile powder.
6 cups corn, canned or frozen, if frozen defrosted
2 zucchinis, sliced
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
3/4 teaspoon Knorr® Chicken flavor Bouillon
1 cup hot water
3 tablespoon Hellmann's®
1 tablespoon reduced fat sour cream
1/2 teaspoon ancho chile powder
1/4 cup finely grated Cotija cheese or Parmesan
1/4 cup chopped fresh cilantro
Preheat oven to 350 degrees.
Combine corn and zucchini in casserole dish. In a bowl stir together lime peel, lime juice, Knorr® Chicken flavor Bouillon, water, Hellmann's® and sour cream until smooth.
Pour mixture over corn and zucchini and stir to combine.
Bake uncovered for 40 minutes.
While casserole bakes combine cotija, cilantro and ancho powder in a small bowl.
After 40 minutes remove casserole from oven and top with cotija cilantro mixture, garnish with additional ancho chile powder if desired.
Courses side dish