mexican street corn bake
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.
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yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For mexican street corn bake
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4 cfrozen corn (about 30 oz.), thawed and drained
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1 cmayonnaise
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1 tspground chipotle pepper (i used ground (cayenne) red pepper)
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1/4 tspsalt
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1/4 tsppepper (i used smoked black pepper)
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1/4 tspcajun-classiques blackened seasoning
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1/4 tsptajin-clasico seasoning (good w/lemons & limes) @ aldi stores
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6 Tbspchopped green onions, divided
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1/2 cgrated parmesan cheese
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1/4 cshredded cheddar cheese
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lime wedges, optional
How To Make mexican street corn bake
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1Preheat 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.
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2Bake, 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
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3PER SERVING 391 cal., 30g fat (5g sat. fat), 8mg chol., 423mg sod., 30g carb. (4g sugars, 3g fiber), 6g pro.
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