EASY MEXICAN STREET CORN LASAGNA RECIPE | Pasta de elote Mexicano | Mexican Lasagna Recipe

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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.

Ingredients
4 Fresh Corn or 4 Cups of corn of choice
12 Sheets of Lasagna
3-4 Cups Heavy whipping cream or Media Crema
1/2 -1 Cup Mayonnaise
1 1/2 Cup Cortija Cheese
1/2 stick of 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
Tajin
Oil
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

Roasted Corn
Oil
Corn
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, a Splash of oil, and enough water to allow the 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 recipe 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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