MEXICAN STREET CORN CASSEROLE

MEXICAN STREET CORN CASSEROLE 2 tablespoons butter 1/2 large onion, diced 4 cobs of fresh sweet corn 4 oz. can diced mild green chiles 15 oz. jar alfredo sauce 1 teaspoon cumin 1/2 teaspoon smokes paprika salt & pepper, to taste 1/2 cup grated cojita cheese plus more for garnish fresh cilantro, chili powder for garnish : Preheat to 400 degrees. In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese. Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.