If you like the Mexican corn dish known as esquites, you’ll love this creamy corn casserole.
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat.
Photo: Greg DuPree
Add corn and pepper; cook, stirring occasionally, until the corn is softened, about 5 minutes.
Remove from heat; stir in lime zest and lime juice.
Transfer half of the corn mixture to a blender; add milk.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process on medium speed until mostly smooth, about 15 seconds.
(Use caution when blending hot liquids.)
Pour into the prepared baking dish.
Bake until lightly browned and set, 35 to 40 minutes.
Let stand at room temperature for 10 minutes.
Combine water and the remaining 1/4 cup sour cream in a small bowl; stir until smooth.
Drizzle the mixture over the casserole and sprinkle with cotija and the remaining 1/2 teaspoon chile powder.
Garnish with cilantro, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
