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mexican street corn bake

review
Private Recipe by
Marge Taggart
The Villages, FL

This is a fantastic quick & easy baked Mexican corn casserole. The one-pan version saves on prep and cleanup. You can use fresh sweet corn or frozen store bought corn works just as well. My husband's favorite vegetable is corn, so I always look for different ways to prepare corn. I cut this recipe in half when I experimented for a quick dinner for two; wow, a completely different blend of flavors and texture for a simple corn dish casserole. I also used the lime wedge juice on a small portion of my corn when served. Also very good.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For mexican street corn bake

  • 4 c
    frozen corn (about 30 oz.), thawed and drained
  • 1 c
    mayonnaise
  • 1 tsp
    ground chipotle pepper (i used ground (cayenne) red pepper)
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper (i used smoked black pepper)
  • 1/4 tsp
    cajun-classiques blackened seasoning
  • 1/4 tsp
    tajin-clasico seasoning (good w/lemons & limes) @ aldi stores
  • 6 Tbsp
    chopped green onions, divided
  • 1/2 c
    grated parmesan cheese
  • 1/4 c
    shredded cheddar cheese
  • lime wedges, optional

How To Make mexican street corn bake

  • 1
    Preheat oven to 350 degrees. Mix first seven ingredients and 4 Tbsp. green onions; transfer to a greased 1-1/2 quart baking dish. Sprinkle with cheeses.
  • 2
    Bake, covered for 20 minutes. Uncover; bake until bubbly and lightly browned, 10 minutes. Sprinkle with remaining green onions. If desired, serve with lime wedges. (I modified & edited this recipe.) RECIPE courtesy of TOH Simple & Delicious
  • 3
    PER SERVING 391 cal., 30g fat (5g sat. fat), 8mg chol., 423mg sod., 30g carb. (4g sugars, 3g fiber), 6g pro.
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