ONE POT
You haven’t lived if you haven’t had elote
, also known as Mexican street corn. Sold by vendors, it is char-grilled corn on the cob that’s coated in a creamy mixture and sprinkled with spices, cilantro, lime juice, and cotija cheese. It’s absolutely delicious. I took my love for elote
and made it into a casserole—it may just be the best dish you ever take to a BBQ or potluck.
Prep Time:
10 minutes
Cook Time:
55 minutes
Serves:
8 to 10
¼ cup olive oil
1 pound ground venison
½ cup water
3 tablespoons taco seasoning
2 (12- to 14.4-ounce) bags frozen corn kernels, thawed
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon lime juice
Kosher salt
Freshly ground black pepper
4 ounces cotija cheese, crumbled, or Parmesan cheese, grated
2 tablespoons chopped fresh cilantro
1.
Preheat the oven to 350°F.
2.
Heat the olive oil in a medium cast-iron skillet over medium-high heat until hot. Add the venison and cook, using a wooden spoon to break it into small pieces, until the meat is no longer pink, about 5 minutes.
3.
Add the water and taco seasoning and cook, stirring to coat, until the water has evaporated, 2 to 3 minutes. Remove the pan from the heat.
4.
In a large bowl, stir together the corn, sour cream, mayonnaise, and lime juice. Season with salt and black pepper to taste. Stir in half the cheese. Add this mixture to the skillet and stir to combine with the venison. Transfer the skillet to the oven.
5.
Bake until bubbly and heated through, 30 to 40 minutes. Sprinkle with the remaining cheese and the cilantro. Serve immediately.