Mexican Corn Casserole
A flavorful corn casserole with onion, pepper, cotija cheese, and cream cheese. Serve at your next BBQ or potluck.
Servings 8
Calories 328kcal
Ingredients
- 4 ears of corn
- 2 tbsp extra virgin olive oil
- ½ cup mayonnaise
- 6 oz cream cheese
- ¼ cup sour cream
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp hot sauce
- 1 jalapeño diced and de-seeded
- ¼ cup red onion diced
- ¼ cup scallions diced
- 4 oz cheddar cheese shredded
- ¼ cup cotija cheese crumbled
- 1 tbsp cilantro chopped
Instructions
- Preheat the oven to 350*. Preheat a grill pan over high heat.
- Brush corn with olive oil then season with a pinch of salt. Add corn to the hot grill pan and cook for 2-3 min per side to evenly cook. Remove the corn from the pan and use a knife to shave the kernels off of the cob. (you may also use canned corn)
- Meanwhile combine Mayo, cream cheese, sour cream, ancho chili powder, salt, pepper, and hot sauce in a mixing bowl. Whisk until smooth.
- Add corn, jalapeños, tomatoes, red onion, scallions, and cheddar cheese to the bowl and toss until coated.
- Lightly spray a 9x13” casserole dish with non stick cooking spray
- Add the creamy corn to the casserole dish and cover with foil. Place into the oven on the center rack. Bake for 20 minutes.
- Remove the foil and add ½ the cotija cheese. Place back into the oven and bake for 15 more minutes.
- Garnish with cilantro and remaining cotija cheese and enjoy!
Notes
substitutions
- use canned corn for quick prep time
- mix and match peppers, onions, etc. to your preference
leftovers
- store in the fridge for up to 3 days
Nutrition
Calories: 328kcal | Carbohydrates: 11g | Protein: 7g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 620mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 1mg