ARROZ CON MAIZ Y CREMA (CHEESY RICE CASSEROLE WITH CORN)

Sandra A. Gutierrez, the author of “Latinísimo:

Home Recipes From the 21 Countries of Latin America” (Knopf, 2023), was born in Philadelphia and raised by her Guatemalan parents in their home country. This recipe, a classic from Guatemala City where she lived, has been made since the 1950s, when mayonnaise started gaining popularity in Latin America as it became available in grocery stores. Gutierrez says the dish is typically enjoyed alongside buffet dinners with roast chicken or beef tenderloin. A satisfyingly easy side dish that is rich, cheesy and tangy, this casserole can be prepared and assembled in advance, or easily halved for a smaller crowd.

Makes: 8 to 12 servings

Total time: 50 minutes Butter, as needed for greasing

6 (lightly packed) cups cooked white rice (preferably medium- or long-grain) 2 cups fresh corn kernels (or frozen, thawed)

1 ½ cups sour cream

1 cup 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 drained, roasted red bell peppers (about 6 ounces), thinly sliced 1 teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1 ½ cups shredded Chihuahua, Monterey Jack or other melting cheese

1. Heat oven to 350 degrees. Butter 9-by-13-inch baking dish.

2. In a large bowl, combine the rice, corn, sour cream, mayonnaise, Cotija, parsley, scallions, roasted red pepper, salt and pepper. Spread the mixture into the prepared baking dish, sprinkle with the shredded cheese and bake until bubbly, about 30 minutes.

3. If you’d like additional color on your casserole, broil the casserole a few inches away from your broiler heat source until golden in spots, about 3 minutes. Let cool a few minutes, then serve hot.