Creamy Cheesy Mexican Street Corn Lasagna | 5 Cheese Lasagna pasta Bake Recipe Below
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I hope you all enjoy this wonderful Fusion Creamy Mexican Corn Lasagna. Please make this recipe comfortable for your own home.
Bake at 375 Degrees for 30 Minutes
Check the oven at 15 minutes into cooking as Cotija will brown quickly.
If your Cotija is crispy and brown Place a parchment paper over or a sheet of foil to prevent burning.
4 Fresh Corn or 4 Cups of corn of choice
12 Sheets of Lasagna
3-4 Cups Heavy whipping cream or Media Creama
1/2 -1 Cup Mayonnaise
1 1/2 Cup Cortija Cheese
1/2 Stick butter or 1/4 Cup Butter
1-2 Cups Quesadilla Cheese (Casique Brand)
1 Cup Mexican Cheese Blend (Costco Brand)
1 Cup Medium Cheddar Cheese
1 Cup Panko Crumbs
Optional- Crumbled Hot Cheetos
Cotija Cream Sauce
3-4 Heavy Whipping Cream
1/2-1 Cup Mayonnaise
1/2 Cup Cotija Cheese
1 Tbs Butter
*add butter last minute of roasting. Mix well and the butter will melt with remaining heat.
Lasagna was boiled with 1/2 Teaspoon salt, Splash of oil,and enough water to allow pasta to move around and cook.
*Costco Mexican cheese blend (Monterey Jack, Queso Asadero, Medium Cheddar, Quesadilla Cheese). This cheese blend works great with this recipes as it has all the cheeses necessary to complete this dish.
*Half and Half should work well for your cream sauce if you can’t get a hold of heavy whipping cream.
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