Cheesy Mexican Corn Casserole
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Cheesy Mexican Corn Casserole
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This Mexican Corn Casserole has all the bright flavors of Mexican street corn, right off the cob! It is easy-to-make and incredibly delicious. Of all the Mexican street corn recipes out there, I am confident this will be your favorite.
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Ingredients
- 2 cups (½ pound) Monterey Jack cheese or cheddar, mozzarella or Mexican blend, more or less to taste
- ¼ pound (4 oz) Monterey Jack cheese or cheddar, mozzarella or Mexican blend cut into ½-inch cubes
- ½ cup all-purpose flour
- ⅓ cup whole grain yellow cornmeal, fine ground
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 2 pounds frozen corn, thawed
- 5 green onions, thinly sliced with white and green parts separated
- 1 cup sour cream
- ¾ cup Parmesan cheese, grated
- 2 large eggs lightly beaten
- ¼ cup jalapeños minced
- 4 tablespoons unsalted butter melted
- 2 tablespoons fresh cilantro chopped
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Instructions
- Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 13 by 9-inch casserole dish or baking pan with cooking spray and set aside.
- Cut ¼ pound or 4 oz. Monterey Jack cheese, cheddar or Mexican blend into ½ inch cubes. On a separate plate, shred the remaining cheese (except the shredded Parmesan). Set aside.
- Whisk flour, cornmeal, baking powder, salt, pepper, and cayenne in a large bowl.
- Pulse half of corn and scallion whites in food processor until a coarse puree; about 12 pulses.
- Stir pureed corn mixture into flour mixture.
- Add sour cream, ¼ cup Parmesan, eggs, Jalapeños, if using, melted butter, remaining half of the corn, and cubed Monterey Jack.
- Stir until combined. Transfer mixture to baking dish.
- Smooth top so it's as level as possible.
- Sprinkle with remaining ½ cup of grated Parmesan cheese. Then cover with Monterey Jack or whatever shredded cheese you're using. Use as much or as little as you like!
- Bake until casserole is somewhat puffed up and cheese is a golden-brown color; between 45 to 50 minutes.
- Transfer casserole to a wire rack and let cool for 10 minutes.
- Sprinkle with green onions and fresh cilantro.
- Serve and enjoy every bite.
Notes
- Tips:
- If you want a punch of lime flavor. Squeeze some fresh lime juice over the top of the Mexican street corn casserole after it finishes baking.
- Grate your own cheese. Pre-shredded cheese contains anti-clumping agents that do have an effect on how the cheese melts while cooking. Freshly grated cheese is always best for melting.
- Use room temperature ingredients. Bring the eggs and sour cream to room temperature before stirring into the other ingredients. This will help everything combine more easily.
- Be careful to not overmix. This will keep your casserole stays fluffy and tender.
Nutrition Information
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Serving
1g
Calories
490kcal
(25%)
Carbohydrates
34g
(11%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
123mg
(41%)
Sodium
951mg
(40%)
Potassium
421mg
(12%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
994IU
(20%)
Vitamin C
11mg
(12%)
Calcium
587mg
(59%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 490kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 951mg | 40% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 587mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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