Mexican Corn Casserole
User Reviews
4.6
15 reviews
Excellent
Mexican Corn Casserole
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Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!
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Ingredients
- 2 tablespoons butter
- 1/2 large onion diced
- 4 cobs of fresh sweet corn
- 4 oz. can diced mild green chiles
- 15 oz. jar Alfredo Sauce
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 1/2 cup grated cotija cheese plus more for garnish
- fresh cilantro for garnish
- chili powder for garnish
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Instructions
- Preheat to 400 degrees.
- In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk.
- Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.
- Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
67mg
(22%)
Sodium
725mg
(30%)
Potassium
48mg
(1%)
Sugar
2g
(4%)
Vitamin A
275IU
(6%)
Vitamin C
7.2mg
(8%)
Calcium
74mg
(7%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 725mg | 30% |
| Potassium | 48mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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