Elote Corn Casserole

Elote Corn Casserole
Description: The ultimate side dish at your next barbecue or summer gathering.  Elote corn casserole is a spin off of Mexican street corn except not on the cob and a little dressed up!  This is a great pairing for all kinds of meats and main dishes.  Super easy, fast and packed full of flavour, it's quickly become one of our favourite go-to's.   
  • 4 bags of frozen corn
  • 1 red onion
  • 2 avocados 
  • 1 bunch cilantro de-stemmed
  • 1/2 cup mayo
  • 1/2 cup Cotija cheese (crumbled feta)
  • 1 tbsp The Feedlot Mexicue
  • 1/2 lime
    1. Empty bags of corn into a frying pan (cast iron perferrable).  Brown over medium high heat until desired colour and char is reached.  Let the corn cool to room temp.
    2. Chop the onion, avocado and cilantro.  Set aside.  
    3. Mix mayonnaise with Mexicue throughly to make your dressing.  
    4. In a large mixing bowl, add the onion, avocado, cilantro, dressing and corn. Mix/fold thoroughly but be careful to not mash the avocado.   
    5. Move into serving bowl and top with Cotija cheese.  Note, you can use crumbled feta as a great substitute if Cotija is not available.  
    6. Squeeze lime over the top and serve!  
    Hot Tip:
    • For an added kick, throw some fresh or pickled jalapeños into the mix.  You can also add your favourite hot sauce to the dressing!