Big Poppa’s Street Corn Casserole Inspired by Burnt Bean Co

• 1 cup Sour Cream
• 1 box Jiffy Corn Bread Mix
• 1 stick Butter (melted and cooled)
• 15 ounces Fresh Corn (grilled and off the cob)
• 2 tbsp Sugar
• 1 large Jalapeño (roasted)
• 2 Eggs (beaten)
• 1 can Cream Corn
• 1/4 cup Milk
• Queso Fresco
• Big Poppa’s Jallelujah Lime Seasoning
• Mexican Crema

DIRECTIONS

In a large mixing bowl, combine the following ingredients: Jiffy Corn Bread Mix, cream corn, beaten eggs, sour cream, sugar, roasted jalapeño, milk, melted and cooled butter, and grilled corn. Mix thoroughly until all ingredients are well incorporated.

Grease a half pan to prevent sticking.

Pour the corn mixture into the greased pan, spreading it evenly.

Preheat your oven or smoker to 325 degrees Fahrenheit (163°C).

Place the pan in the preheated oven or smoker and bake for 30-40 minutes, or until the casserole is fully baked and has a golden-brown top.

Once the casserole is fully baked, remove it from the oven.

Sprinkle crumbled queso fresco over the top of the corn casserole for a deliciously cheesy finish.

Next, sprinkle Big Poppa’s Jallelujah Lime Seasoning over the queso fresco for an extra burst of flavor.

To add a finishing touch, drizzle Mexican crema over the casserole. For a neater presentation, you can use a ziplock bag with a small hole cut at the tip to control the drizzle.

Slice the casserole into servings and enjoy your Big Poppa’s Burnt Bean Street Corn Casserole!