Elote Cornbread

01Method

1. 1

   Heat the oven to 375°F. Coat an 8x8-inch baking dish with nonstick cooking spray.

2. 2

   Whisk the cornbread mix and water together in a large bowl until no lumps remain. Fold in the corn, queso fresco, and pickled peppers, keeping the cheese pieces as intact as possible. Pour the batter into the prepared dish and level the surface.

3. 3

   Bake for 30 to 35 minutes, turning the dish halfway through, until the top and edges are golden and a toothpick inserted in the center comes out clean.

4. 4

   While the cornbread bakes, combine the mayonnaise, sour cream, and Tajín seasoning in a small bowl. Refrigerate until needed.

5. 5

   Allow the cornbread to rest for 10 to 20 minutes before slicing into squares. Serve alongside the chile-lime crema. Leftovers can be wrapped and kept at room temperature for up to 2 days or refrigerated for up to 5 days; the crema keeps refrigerated in an airtight container for up to 1 week.