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Street Corn Cornbread

Street corn, or elote, is always a nice side for your Mexican meal. This recipe takes your street corn and mixes it with a moist cornbread for ease of eating as an appetizer or as a side for brunch or dinner. The crema drizzle on top is key to replicating the sweet and spicy goodness of the street corn.


1/2 cup cream cheese, softened

1/2 sour cream

8 eggs

1/2 cup chopped onion

1/2 cup chopped red and yellow bell peppers

2 T chopped jalapeno, or green bell pepper, if desired

1 1/2 cups corn kernels, fresh cut off cob or frozen

1/2 cup melted butter, divided

1/2 cup cotija cheese crumbles, plus more for topping

Spices: 1 t chili powder, 1/2 t cumin, 2 t salt, 1/2 black pepper

1 cup unbleached flour

1 cup corn meal

1 t baking powder

For the Drizzle:

1/2 cup crema, or sour cream

Juice of 1 lime

1/2 t chili powder

1/2 t salt

For Toppings:

Crumbled cotija cheese

Chopped cilantro


Preheat oven to 375

In a large bowl, mix cream cheese and sour cream until smooth

Crack in eggs and mix in sour cream mix with a whisk

Stir in onion, peppers, and corn, pouring 1/4 cup melted butter over veggies

Mix in spices

Stir in flour, corn meal and baking powder

Grease a 9 x 13 baking casserole and add in cornbread batter

Bake for 30-40 minutes until toothpick inserted in center comes out clean. Do not overcook.

Set on trivet to cool, pouring on the remainder of the melted butter.

Cut into squares when cool and set on platter.

Make the crema drizzle by combining the ingredients, thin to desired consistency with less, or more lime juice. Drizzle over cornbread squares and sprinkle cotija and cilantro on top.

Note: use less flour and cornmeal and more eggs to more resemble a crustless quiche


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