I love Mexican style street corn. I also love creamed corn. So I really love this dish. I used canned coconut milk instead of cream to cut down on some of the bad fat. Instead of jalapeno, I used a Tablespoon of that creamy green sauce you can get at some Mexican restaurants to spice my dish up. I have no idea what that sauce is called and if you have never had it, you will have no idea what I am talking about. It looks sort of like a thin, creamy avocado salsa and it is very spicy. Anyway, if you have access to some, use that or stick with the fresh chopped jalapeno.
6 ears of corn
1 8 ounce package cream cheese
1 can coconut milk (NOT coco lopez)
1 lime, juiced
1 jalapeno, seeded and chopped fine (optional)
1 Tablespoon chili powder
4 ounces cotija cheese
Preheat oven to 350°. Shuck the ears of corn and remove all of the silk. Carefully cut away the kernels from the cob. Be sure the run the knife over the cob to get all of the juices. Put the corn and all of the juice in an 11″x7″ baking dish. In a medium mixing bowl, combine the cream cheese, coconut milk, jalapeno (if you are using) and juice of the lime. You may still have a few chunks of cream cheese, that’s ok. Pour it over the corn and then cover baking dish with tin foil. Bake until mixture is hot and bubbly, about 45 minutes. Remove foil from dish, stir to incorporate any stray chunks of cream cheese, top with cotija cheese and chili powder. Return to oven and bake until it begins to brown around the edges, about 15 minutes.