Smoked Street Corn Cheese Bake (Printer-Friendly)
A creamy, smoky corn and cheese bake enhanced with tangy sour cream and smoky paprika.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
16 oz fresh or frozen corn kernels
02 -
8 oz cream cheese
03 -
2 cups shredded Gouda cheese
04 -
½ cup sour cream
05 -
1 tsp salt
→ Garnish
06 -
Chopped fresh cilantro
07 -
Smoked paprika
08 -
Everything but the elote seasoning
# Step-by-Step Instructions:
01 -
If using frozen corn, rinse thoroughly in a colander until ice crystals melt. If canned corn is used, drain the liquid completely.
02 -
Place the corn in a baking dish centrally position the block of cream cheese surrounded by shredded Gouda cheese.
03 -
Incorporate sour cream, everything but the elote seasoning, and salt into the dish to evenly distribute flavors.
04 -
Smoke at 300°F for 30 to 45 minutes until cheese melts, or alternatively bake in a preheated 350°F oven for 30 minutes until bubbly and melted.
05 -
Stir thoroughly, adjust salt if needed. Sprinkle with smoked paprika and chopped cilantro before serving.
# Extra Tips:
01 -
Leftovers keep well in an airtight container refrigerated up to 3 days or frozen for up to 2 months.