Real Recipes From Real Home Cooks ®

mexi-corn casserole

(1 rating)
Recipe by
Mary Brown
Eastsound, WA

Inspired by the corn-on-the-cob you can get at the fair, this is a casserole version. I made this as an alternative to the ususal green-bean casserole for a holiday potlluck, and it was very popular.It can be made as mild or spicy as desired.

(1 rating)
yield 8 -10
prep time 15 Min
cook time 20 Min

Ingredients For mexi-corn casserole

  • 2 c
    frozen corn, thawed and well drained
  • 1 can
    creamed corn
  • 1 can
    diced tomatoes, mexican style, well drained
  • 1 lg
    egg, beaten
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    chili powder
  • 1/4 tsp
  • 4 oz
    cotija cheese, shredded
  • 1/2 c
    bread crumbs, seasoned
  • salt and pepper, to taste

How To Make mexi-corn casserole

  • 1
    Grease or spray a 2 quart casserole.
  • 2
    Combine both corns and tomatoes in a mixing bowl, making sure all are well drained.
  • 3
    Stir in egg and seasonings.
  • 4
    Spread evenly in prepared pan. Spread breadcrumbs and cheese over top.
  • 5
    Bake uncovered at 350° for 20 minutes, or until bubbly and top browns.
  • 6
    Allow to rest 5 minutes before serving.

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