Servings:6 to 8
受到墨西哥街头食品的最爱的启发，这种砂锅将玉米的所有热情味道带入了奶酪，辣椒和石灰的味道，成为了舒适的奶油砂锅。将其与烤的侧面牛排或虾Tostadas一起食用。
I used this recipe as a base but made a few modifications mostly based on what I had on hand: I used 4 cobs of corn, which yielded about 3 cups of kernels, and feta cheese instead of cotija. I spread the kernels out on a pan and broiled them in the oven so some would get a bit charred (I saw this in another recipe on the internet). I would definitely make this recipe again. My only feedback would be to increase the amount you make - I think you could estimate 1.5-2 cobs of corn (or maybe 1c kernels) to feed each adult. We definitely had seconds!
这非常容易（我已经使用了冷冻的玉米，因为它是11月的），并且能够在前方制作 - 只要等到最后一分钟才能烹饪。我们在那里剩下的剩菜 - 在我家中非常不寻常。我一定会尽快做出！
My sister made this substituting Cojita cheese for feta and a bit of leftover Tex-Mex cheese and it was tasty. Can’t wait for my next potluck!
This is nearly identical to the recipe I make which garners rave reviews. I use only 2 Tbs of mayo (actually Lemonaise Light) and 2 oz of cheese, and I add 1 jalapeño and 1-2 Fresno chiles.
But my real question is: why bake it for 40 minutes? The whole point of the dish is fresh fresh fresh corn taste. 40 minutes seems like baking the corn into submission. You can retain that freshness a lot better while still adding nice char and browning by tossing the corn occasionally in a skillet over medium-high heat for 7-10 minutes.
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