Mexi-Corn Casserole

Mexi-corn Casserole Recipe

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Mary Brown

By
@Buddhacat

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.

Rating:

★★★★★ 1 vote

Serves:
8-10
Prep:
15 Min
Cook:
20 Min

Ingredients

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

How to Make Mexi-Corn Casserole

Step-by-Step

  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.

Printable Recipe Card

About Mexi-Corn Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy




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