Creamy Mexican Street Corn Lasagna: A Fusion Dish You Didn't Know You Needed!
Hola! If you're a fan of Mexican street corn and lasagna (and let's be real, who isn't?), you're in for a culinary treat that seamlessly blends the best of both worlds. Today, we're diving into the deliciously creamy, cheesy, and oh-so-satisfying realm of Mexican Street Corn Lasagna. This isn't your nonna's traditional lasagna, but trust me, it'll have you rethinking your Friday night dinner plans faster than you can say "elote."
So, why should you give this fusion dish a spot in your weekly rotation? Whether you're out of lasagna sheets or just feeling adventurous, you can easily swap in spaghetti or any pasta you have on hand. The sauce—an indulgent mix of heavy whipping cream, mayonnaise, and cotija cheese—brings out that savory, roasted corn flavor we've all come to love. And let's not forget the layers upon layers of Mexican cheese blend that make this dish a melty, gooey masterpiece. It's a comforting, crowd-pleasing meal that’s surprisingly easy to whip up.
But here’s the kicker: this dish is not just about taste. It's about bringing a bit of fun and creativity into your kitchen. Imagine the look on your family's faces when you tell them you’re serving Mexican Corn Lasagna. It’s a conversation starter, a tradition breaker, and most importantly, a delicious experiment. So, if you're ready to impress your family or just treat yourself to something extraordinary, give this recipe a go. Your taste buds—and your dinner guests—will thank you!
Ingredients:
4 cups corn kernels (fresh or frozen)
2 tablespoons oil (for roasting the corn)
1/2 stick of butter or 1/4 Cup
2 cups heavy whipping cream (you may need up to 3 cups depending on the dish size)
½ cup mayonnaise
1 cup Cotija cheese (crumbled)
12 lasagna sheets (boiled according to package instructions)
1 cups Mexican cheese blend (Asadero, Monterey Jack, Cheddar)
1 cup Medium Cheddar Cheese
1 cup Queso Quesadilla (or substitute with mozzarella or Muenster cheese)
1 cup of panko crumbs (mixed with a little oil for added crunch)
Tajín seasoning (for sprinkling on top)
Optional: Crushed Hot Cheetos (for serving)
Instructions:
Boil the lasagna sheets or other pasta noodles until al dente. Drain and set aside
Heat oil in a non-stick pan over medium heat. Add the corn kernels and roast, stirring every 2-3 minutes, until they start to brown slightly. This should take about 5-8 minutes. Ensure there is enough oil to prevent sticking, and adjust heat if necessary to avoid burning. Set to the side, next you will prepare the panko crumbs. Skip to step 3 if you are omitting the panko crumbs ( I recommend you try this step for sure)
In a small skillet or saucepan, melt the butter over medium heat. Make sure to keep an eye on it so it doesn't burn. Once the butter is melted, add the panko breadcrumbs to the skillet. Stir the panko breadcrumbs continuously to ensure they are evenly coated with butter. Continue to cook, stirring frequently, until the panko turns golden brown. This should take about 3-5 minutes. Set to the side, the following step is making the sauce.
In a separate pan, melt 2 tablespoons of butter over medium heat. Add 2 cups of heavy whipping cream and stir until it starts to warm up. Add ½ cup of mayonnaise and whisk until smooth. Gradually add 1 cup of crumbled Cotija cheese, stirring until melted and incorporated into the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly but remains creamy.
Preheat your oven to 375°F (190°C).
Time to assemble the Lasagna:
First Layer: spread a thin layer of the creamy sauce on the bottom of your baking dish.
Second Layer: place a layer of cooked lasagna sheets over the sauce.
Third Layer: spread more of the creamy sauce over the pasta.
Fourth Layer: add a generous amount of the roasted corn.
Fifth Layer: Sprinkle a blend of Mexican cheeses (Mexican blend, Asadero, Cheddar, Queso Quesadilla, and Cotija).
Repeat Layers: continue layering in the same order (sauce, pasta, sauce, corn, cheese) until you reach the top of your dish. The final layer should be a layer of pasta topped with sauce and cheese.
Optionally, sprinkle some oiled Panko crumbs on top for added crunch. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly!!!!
Tips
-Sprinkle hot cheetos crumble for a pop of flavor
-Feel free to season the panko with salt, pepper, garlic powder, or other spices while toasting to add extra flavor. This buttery panko can be used as a topping for casseroles, macaroni and cheese, or any dish that could benefit from a crispy, flavorful crust.
-I have meal prepped this casserole in individual freezer & Microwaveable containers. Parents, this meal will be so helpful to you during school breaks!
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