Eloté Style Corn Bake

A classic take on Mexican corn-on-the-cob – creamy, zesty and delicious.

Directions:

  1. Preheat oven to 350°. Spray an 8 x 8-inch pan with nonstick spray.
  2. In a large bowl, mix together the corn and 1 cup of the Cotija cheese, place in pan, cover with foil and bake 10 minutes.
  3. Remove the corn from the oven and stir in the mayonnaise, lime juice, and salt and pepper to taste. Even out the top.
  4. Sprinkle with remaining Cotija cheese and chili powder and return to oven. Bake 10 more minutes.
  5. Remove from oven and serve.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients:

3 14.5-ounce cans Benita Mexican Style Corn, drained of liquid*

1 cup Burman’s Mayonnaise

1 2/3 cup Benita Grated Cotija Cheese, crumbled*

1/2 tablespoon fresh lime juice

1/2 tablespoon Stonemill Essentials Paprika

2 pinches Stonemill Essentials Chili Powder

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

*These are Special Buy items that are only in stores for a limited time and may no longer be available.


Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes


Servings:
6