Easy Elotes Casserole

Ingredients

• 1–3 jalapeño peppers, finely minced (remove seeds and membranes for less heat)
• ½ medium onion, finely chopped (optional)
• 1–2 cloves garlic, minced
• 1–2 Tbsp butter or oil, for sautéing
• 1 bag (16–20 oz) frozen corn, thawed and well drained
• ¼ cup Duke’s mayonnaise
• ¼ cup plain Greek yogurt
• 1 cup shredded Monterey Jack, Pepper Jack, or Oaxaca cheese (optional, adds gooeyness)
• ½ cup crumbled Cotija cheese, divided (Queso Fresco is a milder substitute)
• Juice of ½–1 lime (about 1–2 Tbsp)
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 tsp chili powder (ancho or regular)
• ½ tsp smoked paprika (optional)
• Up to ¼ tsp cayenne pepper (optional — taste your jalapeños first)
• Salt and black pepper, to taste

Directions

1. Preheat the oven to 375°F and lightly grease an 8x8-inch baking dish.
2. Heat the butter or oil in a skillet over medium heat. Sauté the minced jalapeño (and onion, if using) until softened, 4–5 minutes. Add the garlic and cook 1 more minute. (For a sharper, spicier bite, skip the sauté and stir the raw minced jalapeño in at step 4.)
3. In a large bowl, whisk the mayonnaise and Greek yogurt until smooth. Whisk in the lime juice, chili powder, smoked paprika, cayenne (cautiously), salt, and pepper.
4. Stir in the corn, the jalapeño mixture, the melty cheese, half the Cotija, and the cilantro. Taste and adjust the salt, lime, and heat.
5. Spread the mixture evenly into the baking dish and top with the remaining Cotija plus a little extra shredded cheese.
6. Bake 25–30 minutes, until heated through, bubbly at the edges, and lightly golden on top.
7. Rest 5–10 minutes. Garnish with cilantro, a dusting of chili powder or Tajín, extra Cotija, and lime wedges.