Street Corn Casserole Style Recipes
MEXICAN STREET CORN CASSEROLE
Make and share this Mexican Street Corn Casserole recipe from Food.com.
Provided by soveria
Categories Mexican
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
- Preheat the oven to 350 degrees.
- Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
- Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
- Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
- Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!
Nutrition Facts : Calories 309.5, Fat 18.4, SaturatedFat 10.5, Cholesterol 71.6, Sodium 466.8, Carbohydrate 25.1, Fiber 3, Sugar 6.4, Protein 15.5
MEXICAN STREET CORN CASSEROLE
Steps:
- Preheat the oven to 350˚F
- Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!
Nutrition Facts : Calories 289 kcal, Carbohydrate 28 g, Protein 7 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 393 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MEXICAN STREET CORN CASSEROLE
Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all!
Provided by Whitney Wright
Categories Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 13x9 with nonstick spray.
- In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
- Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.
Nutrition Facts : Calories 295 kcal, Carbohydrate 28 g, Protein 7 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 364 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
STREET CORN - CASSEROLE STYLE
Street corn is delicious but it can be very messy to eat. We love Martha's casserole version - it has all the flavor of street corn without the mess. We opted to use frozen corn in ours to get that fresh crisp taste and texture. But, canned corn can be used too. Once baked, this is creamy, tangy, and cheesy. Chili powder on top brings a little heat, so adjust to suit your taste. We think this would be good as a dip too with some tortilla chips.
Provided by Martha Moore @BlueRidgeWoman
Categories Side Casseroles
Number Of Ingredients 6
Steps:
- Mix mayonnaise, sour cream, and grated Cotija cheese together.
- Mix in corn.
- Pour mixture in slightly greased 11x7 (or 8x8) baking dish.
- Sprinkle top liberally with paprika and chili. Sprinkle on more Cotija if desired.
- Bake at 350 degrees for 30 min or until heated through.
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- Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.
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