Mexican Street Corn Casserole
This Mexican Street Corn Casserole is AMAZING! It's so easy to make and will be a hit at dinner or at a get-together.
Prep Time10 minutes mins
Cook Time40 minutes mins
Servings: 8
Calories: 226kcal
Cost: 35
1 bowl
1 oven safe baking dish
1 spatula
- 1 Can Creamed Corn Not Drained
- 1 Can Southwest Corn drained
- 1 cup Sour Cream
- 2 tbs Lime Juice
- 1 box Jiffy Corn Muffin Mix
- ½ cup Butter Melted
- 1 teaspoon Chili Powder
- 1 teaspoon Tajin
- 2 Eggs
- ½ cup Cotija Cheese
For the Topping
- ½ cup Cotija Cheese
- 2-3 tbs Cilantro chopped
- 1 Jalapẽno sliced
Pre heat oven to 350 degrees
In a bowl, mix creamed corn, southwest corn, sour cream, lime juice, corn muffin mix, melted butter, chili powder, tajin, eggs, and queso fresco.
Pour into a prepared baking dish.
Bake for 30-40 minutes, until center is set.
Remove from the oven and allow to cool
Add toppings and serve.
- If you can't find Cotija Cheese, parmesan will work in a pinch.
- If you can't find the Southwest-style canned corn, just add some finely chopped bell peppers to the mix.
- Make sure that you DO NOT drain the creamed corn. The extra liquid in the can is what makes it creamed corn.
- DO drain the Southwest Style corn!
Calories: 226kcal | Carbohydrates: 3g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 334mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 0.4mg