mexi-corn casserole
(1 rating)
No Image
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 cfrozen corn, thawed and well drained
-
1 cancreamed corn
-
1 candiced tomatoes, mexican style, well drained
-
1 lgegg, beaten
-
1 Tbsplime juice
-
1 Tbspchili powder
-
1/4 tspcumin
-
4 ozcotija cheese, shredded
-
1/2 cbread crumbs, seasoned
-
salt and pepper, to taste
How To Make mexi-corn casserole
-
1Grease or spray a 2 quart casserole.
-
2Combine both corns and tomatoes in a mixing bowl, making sure all are well drained.
-
3Stir in egg and seasonings.
-
4Spread evenly in prepared pan. Spread breadcrumbs and cheese over top.
-
5Bake uncovered at 350° for 20 minutes, or until bubbly and top browns.
-
6Allow to rest 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT