Creamy and Cheesy Mexican Street Corn Bake

This new take on Mexican street corn will be sure to take a top spot in your recipe rotation!

This baked casserole makes it easy to achieve the delicious taste of elote. Butter-sautéed peppers, onions, and garlic combined with canned cheddar cheese soup, sour cream, and TRUFF Spicy Mayo create the perfect flavor profile. This dish has just the right amount of kick and the creamy cheese layers of your dreams. Top this casserole with traditional seasoning components; crumbled cotija cheese, smoked paprika, and fresh chopped cilantro.

Instructions

Preheat oven to 350°F.
Melt butter in a large skillet over medium heat.
Once melted, add the onion, bell peppers, and garlic and sauté until the veggies are tender.
Transfer the veggies to a large bowl and add the corn, cheddar cheese soup, TRUFF Spicy Mayo, sour cream, and broth. Stir to combine.
Lightly grease a large casserole dish, then pour the mixture.
Spread the mixture out evenly and place in the oven.
Bake for 30-40 minutes or until the top is golden brown.
Remove from the oven and set aside to rest for 15 minutes.
Once rested, sprinkle the top of the casserole with cotija cheese, paprika, and cilantro.
Serve with lime wedges on the side