Cheesy Mexican Corn Bake Recipes

MEXICAN CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
• Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
• Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
• Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

MEXICAN STREET CORN CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 13x9 with nonstick spray.
• In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
• Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.

CHEESY MEXICAN CORN CASSEROLE

Steps:

• 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 1/4 pound or 4 oz. Monterey Jack cheese, cheddar or Mexican blend into 1/2 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, 1/4 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 1/2 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.

CHEESY MEXICAN CORN BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
• In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
• Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

MEXICAN STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.