Mexican Corn Casserole is Mexican Street Corn remixed! With all of the same Mexican flavors but fresh OFF the cob and oh so comforting!
Mexican Corn Casserole is darn tasty, takes minimal ingredients to make and did I mention totally fabulous?? Lol! You get the idea. Make this tonight and let me know how it goes.
Here’s how to make it:
Start by cutting the corn off the cob. Also, be sure to use the back of your knife to scrape out the milk.
Now you can saute some onion in some butter and get them nice and tender.
Add in some green chiles,
all that corn, and salt and pepper. Cook up for a couple of minutes then add in the remaining spices and alfredo sauce and pop into the oven.
After 20 minutes, it should be hot and bubbly! Finish off with the remaining cotija cheese, cilantro, and chili powder.
Dig in and chow down! It’s hot, cheesy, creamy, slightly spicy and sweet as can be, especially if your corn happens to be in season! Cha-ching. BONUS!
Anyways, hope you get a chance to try this recipe soon! You’re bound to love it.
Mexican Corn Casserole
- 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.