BAKE CORN RECIPE RECIPES

Name: Mexican Street Corn Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 6 cups frozen corn (about 30 ounces), thawed and drained; 1 cup mayonnaise; 1 teaspoon ground chipotle pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 tablespoons chopped green onions, divided; 1/2 cup grated Parmesan cheese; Lime wedges, optional

MEXICAN STREET CORN BAKE RECIPE: HOW TO MAKE IT

Mexican Street Corn Bake Recipe: How to Make It image

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 cups frozen corn (about 30 ounces), thawed and drained
1 cup mayonnaise
1 teaspoon ground chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons chopped green onions, divided
1/2 cup grated Parmesan cheese
Lime wedges, optional

Steps:

Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

Nutrition Facts : Calories 391 calories, FatContent 30g fat (5g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 423mg sodium, CarbohydrateContent 30g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 6g protein.

DUMP-AND-BAKE CORN CASSEROLE RECIPE - FOOD NETW…

Dump-and-Bake Corn Casserole Recipe - Food Netw… image

This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it's moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 30 minutes

Cook Time 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for the baking dish
One 15.25-ounce can whole kernel corn, drained
One 14.75-ounce can cream-style corn
One 8-ounce package corn muffin mix, such as Jiffy
1 cup sour cream
4 tablespoons unsalted butter, melted
6 ounces smoked ham, diced
4 scallions, chopped, plus more for garnish
1 1/2 cups freshly grated sharp Cheddar

Steps:

Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

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VEGETARIAN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
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MEXICAN STREET CORN BAKE RECIPE: HOW TO MAKE IT

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
From tasteofhome.com
Reviews 4.1
Total Time 45 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 391 calories per serving

Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

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DUMP-AND-BAKE CORN CASSEROLE RECIPE - FOOD NETW…

This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it's moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.
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Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

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VEGETARIAN ENCHILADA BAKE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

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MEXICAN STREET CORN BAKE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

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Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

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Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

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