# Components:
→ Vegetables
01 - 5 cups frozen corn kernels or fresh corn cut from cob
02 - 1 small red bell pepper, diced
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Dairy & Eggs
06 - 1 cup sour cream
07 - 0.5 cup mayonnaise
08 - 1 large egg
09 - 1.5 cups crumbled cotija cheese or feta cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 2 tablespoons unsalted butter
→ Spices & Seasonings
12 - 1 teaspoon chili powder
13 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon ground cumin
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper
→ Garnish
17 - 0.25 cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
# Directions:
01 - Set oven to 350°F and allow to fully preheat.
02 - In a large skillet, melt butter over medium heat and add corn kernels. Sauté for 5 minutes until corn begins to turn golden.
03 - Add diced red bell pepper, sliced green onions, minced garlic, and chopped jalapeño to the skillet. Cook for 2 additional minutes, then remove from heat.
04 - In a large bowl, whisk together sour cream, mayonnaise, egg, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth.
05 - Gently fold sautéed vegetables, half the cotija or feta cheese, and half the Monterey Jack cheese into the dairy mixture.
06 - Pour the mixture into a greased 9x13-inch baking dish, spreading evenly.
07 - Scatter the remaining cotija or feta cheese and Monterey Jack cheese on top of the mixture.
08 - Place dish in the oven and bake for 30 to 35 minutes, until the casserole is bubbling and the top is golden brown.
09 - Allow casserole to cool for 5 minutes, then garnish with chopped cilantro and serve with lime wedges.
