Bang Bang Street Corn Casserole Recipe
Prep Time:
15 minutes
Cook Time:
27 minutes
Servings:
4 Servings
Ingredients
  • 4 ears fresh corn, husked
  • 1 jalapeño
  • 4 tablespoons canola oil, divided
  • ¼ cup panko breadcrumbs
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried Mexican oregano
  • 4 ounces cream cheese, softened
  • ¼ cup Mexican crema, plus more for serving
  • 2 tablespoons lime juice
  • 1 tablespoon Sriracha, plus more to taste
  • 2 teaspoons rice vinegar
  • 1 teaspoon salt, divided
  • ½ teaspoon chipotle powder
Directions
  1. Preheat the oven broiler.
  2. Line a baking sheet with parchment paper.
  3. Rub corn and jalapeño with 2 tablespoons oil. Place on the baking sheet.
  4. Broil corn and jalapeño 6-8 inches from heat, turning occasionally, until lightly charred, about 10-12 minutes.
  5. Cut corn kernels from cobs and chop jalapeño, deseeding if desired.
  6. Reduce oven to 375 F.
  7. In a skillet, toast panko in 1 tablespoon oil until golden.
  8. Add paprika and oregano, cooking 1 minute more.
  9. Mix cream cheese, crema, lime juice, Sriracha, rice vinegar, 1 tablespoon oil, and ½ teaspoon salt in a bowl.
  10. In a 9x13 casserole dish, combine corn, jalapeños, crema mixture, and remaining salt.
  11. Top with breadcrumb mixture and chipotle powder.
  12. Bake for 15-20 minutes until bubbly and golden.
  13. Drizzle with more crema and sriracha if desired, and garnish with cilantro and serve with lime wedges.