Arroz con Maíz y Crema (Cheesy Rice Casserole With Corn)

This rich, cheesy rice casserole is a classic in Guatemala City, where it's often served with roast chicken or beef. Make it with fresh market corn in summer, or frozen kernels the rest of the year.

Serves 8 to 12 · 50 minutes

Ingredients

• Butter, for greasing the dish
• 6 lightly packed cups (800 grams) cooked white rice, preferably medium- or long-grain
• 2 cups fresh corn kernels (or frozen, thawed)
• 1½ cups (340 grams) sour cream
• 1 cup (225 grams) mayonnaise
• 1 cup finely grated Cotija, queso seco or Parmesan
• 1 cup finely chopped fresh parsley leaves and tender stems
• ½ cup finely chopped scallions
• 2 large roasted red bell peppers (about 6 ounces), drained and thinly sliced
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups (115 grams) shredded Chihuahua, Monterey Jack or other melting cheese

Instructions

1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
2. In a large bowl, stir together the rice, corn, sour cream, mayonnaise, Cotija, parsley, scallions, roasted peppers, salt and pepper.
3. Spread the mixture in the baking dish and scatter the shredded cheese over the top.
4. Bake until bubbling, about 30 minutes.
5. For more color, slide the dish under the broiler a few inches from the heat for about 3 minutes, until golden in spots. Let it cool for a few minutes and serve hot.

Tips

• You can assemble the casserole ahead and bake it when you're ready. The recipe also halves easily for a smaller group.

Adapted from Sandra A. Gutierrez via Christina Morales, NYT Cooking.