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!
Servings 6 servings
- 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
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.
Calories: 204kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 725mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 7.2mg | Calcium: 74mg | Iron: 0.6mg