4.6 from 15 votes
Mexican Corn Casserole
Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
servings
Calories:
204 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 2 tablespoons butter
- 1/2 large onion diced
- 4 cobs sweet corn fresh
- 4 oz. green chiles diced, canned, mild
- 15 oz. Alfredo sauce jar
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1/2 cup cotija cheese plus more for garnish, grated
- cilantro for garnish, fresh
- chili powder for garnish
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.
Cup of Yum
Nutrition Information
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: 6 servings
Amount Per Serving
Calories 204
% 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.