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MEXICAN STREET CORN CASSEROLE serves 4-6 adapted from Jet Tila

CASSEROLE
5 to 6 ears fresh corn, shucked and kernels cut from the cobs
4 slices bacon, crisp and crumbled
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo
1 teaspoons chili powder
1 teaspoon garlic salt
FRESH ground sea salt and black pepper
6 ounces Cotija, crumbled
1/4 cup sliced scallions
1/4 cup chopped FRESH parsley

• Preheat the oven to 375°.
• Grease a 9-by-13-inch baking dish with cooking spray.
• In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper, bacon pieces and 3 ounces Cotija.
• Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.

CHIPOTLE CREAM DRIZZLE
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon canned chipotle in adobo, plus more if desired
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

• Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired.
• Season well with salt and pepper.
• Place in a squeeze bottle.
• Remove the casserole from the oven and let cool for 5 to 10 minutes.
• Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.