CORN CASSEROLE WITH GREEN CHILIES RECIPES

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MEXICAN STREET CORN CASSEROLE - LET'S DISH RECIPES



Mexican Street Corn Casserole - Let's Dish Recipes image

Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.

Provided by Danelle

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

24 ounces frozen corn, thawed
1/4 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic salt
Pinch of cayenne pepper
Salt and pepper, to taste
4 ounces crumbled queso fresco or cotija cheese
2 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
  • In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
  • Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 15 grams fat, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 416 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

MEXICAN CORN CASSEROLE RECIPE: HOW TO MAKE IT



Mexican Corn Casserole Recipe: How to Make It image

This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. — Laura Kadlec, Maiden Rock, Wisconsin
More Mexican Side Dishes

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12-15 servings.

Number Of Ingredients 11

4 large eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

Steps:

  • Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Nutrition Facts : Calories 316 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 570mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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MEXICAN CORN CASSEROLE RECIPE: HOW TO MAKE IT
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. — Laura Kadlec, Maiden Rock, Wisconsin
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