mexi-corn casserole

Name: Mexi-Corn Casserole
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 2 cup(s) 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 tablespoon(s) lime juice; 1 tablespoon(s) chili powder; 1/4 teaspoon(s) cumin; 4 ounce(s) cotija cheese, shredded; 1/2 cup(s) bread crumbs, seasoned; - salt and pepper, to taste

(1 RATING)

25 Pinches

Mary Brown

Eastsound, WA

Updated on Nov 13, 2010

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.

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prep time 15 Min

cook time 20 Min

method ---

yield 8-10 serving(s)

Ingredients

2 cups frozen corn, thawed and well drained
1 can creamed corn
1 can diced tomatoes, mexican style, well drained
1 large egg, beaten
1 tablespoon lime juice
1 tablespoon chili powder
1/4 teaspoon cumin
4 ounces cotija cheese, shredded
1/2 cup bread crumbs, seasoned
- salt and pepper, to taste

How To Make mexi-corn casserole

Step 1

Grease or spray a 2 quart casserole.

Step 2

Combine both corns and tomatoes in a mixing bowl, making sure all are well drained.
Step 3

Stir in egg and seasonings.
Step 4

Spread evenly in prepared pan. Spread breadcrumbs and cheese over top.
Step 5

Bake uncovered at 350° for 20 minutes, or until bubbly and top browns.
Step 6

Allow to rest 5 minutes before serving.
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