Creamy Corn Casserole with Lime, Chiles & Cilantro

1. Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

2. Heat oil in a large skillet over medium heat. Add onion and serranos; cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 5 minutes. Add corn and pepper; cook, stirring occasionally, until the corn is softened, about 5 minutes. Remove from heat; stir in lime zest and lime juice.

3. Transfer half of the corn mixture to a blender; add milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on medium speed until mostly smooth, about 15 seconds. (Use caution when blending hot liquids.) Transfer to a large bowl; stir in eggs, cilantro, 3/4 cup sour cream and the remaining corn mixture. Add flour, cornmeal, sugar, baking powder, salt and 1/4 teaspoon chile powder; stir to mix well. Pour into the prepared baking dish.

4. Bake until lightly browned and set, 35 to 40 minutes. Let stand at room temperature for 10 minutes.

5. Combine water and the remaining 1/4 cup sour cream in a small bowl; stir until smooth. Drizzle the mixture over the casserole and sprinkle with cotija and the remaining 1/2 teaspoon chile powder. Garnish with cilantro, if desired.

To make ahead

Refrigerate baked casserole for up to 2 days; reheat, covered, in a 325°F oven.