Have you ever tasted elote? I make lots of Mexican dishes and have lots of favorite Mexican food recipes, my enchilada recipe is to die for. Seriously, but I also have developed a new take on an old favorite, elote! You may know it as esquites. I am calling it elote casserole because it’s not quite esquites either.
Growing up, I remember getting elote, the amazing steamed corn from street vendors. It was always a treat that we kids looked forward to, maybe more so than paletas! Anyways, I don’t currently live any where that I can get access to elote and you what they say, necessity is the mother of invention. In this case, it was the mother of the invention of this recipe. The same way it inspired me to develop my mexican hot chocolate milkshake recipe. There was no way I could let me kids grow up without knowing what this amazing food tastes like.
What is elote? If you are not Mexican, you may be asking yourself this. Elote is basically corn on the cob, steamed or boiled in the husk. Then the husk is pulled back and the corn is dipped in mayonnaise, drizzled with limejuice, dusted with Parmesan cheese and then liberally covered in tajin. You can substitute limejuice for lemon pepper and tajin for chili powder, either way, it tastes like a taste explosion in your mouth.
The only problem is that it is a little messy to eat and, where I live, hard to find a street vendor who makes it so I created this recipe so that I can still have my elote without the mess.
1 can of corn
½ cup mayonnaise
1/4 cup of sour cream
¼ cup of Parmesan Cheese
2 tablespoons of Tajin
1 small lime
- Heat oven to 350 degrees Fahrenheit.
- Empty the can of corn into small casserole dish, spread evenly.
- In small bowl mix mayonnaise, sour cream, Parmesan cheese and juice from half of one lime. Blend well.
- Spread mayonnaise mixture over top of the corn.
- *If you’ve never had Tajin, I recommend that you taste it first. I love it on everything, oranges, apples and corn. You may not, so you may opt for less than the 2 full teaspoons or more.
- Sprinkle Tajin, to your desired liking, on top of the mayonnaise mixture.
- Place in oven and cook until top is starting to get golden brown.
- Remove from oven and let cool for 5 minutes before serving.
Serve with your favorite dish, mine is everything, especially my enchiladas but if you want to serve it at a cook out, it pairs awesomely with my recipe for Chorizo hamburgers with avocado cream sauce. What’s your favorite casserole recipe?