Mexican Street Corn Bake Recipes

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MEXICAN STREET CORN CASSEROLE



Mexican Street Corn Casserole image

Make and share this Mexican Street Corn Casserole recipe from Food.com.

Provided by soveria

Categories     Mexican

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

7 ears corn
1/4 cup mayonnaise
1/2 cup sour cream
1 cup monterey jack cheese, grated
1 cup parmigiano-reggiano cheese, grated
1 tablespoon butter, for greasing casserole dish
1 egg
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges
1 cup Cotija cheese, crumbled
1 teaspoon chili powder seasoning, Tajin is preferred

Steps:

  • Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
  • Preheat the oven to 350 degrees.
  • Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
  • Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
  • Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
  • Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

Nutrition Facts : Calories 309.5, Fat 18.4, SaturatedFat 10.5, Cholesterol 71.6, Sodium 466.8, Carbohydrate 25.1, Fiber 3, Sugar 6.4, Protein 15.5

MEXICAN STREET CORN CASSEROLE



Mexican Street Corn Casserole image

Provided by Kimber

Categories     Side Dish

Time 35m

Number Of Ingredients 9

32 oz frozen corn (thawed)
1/2 cup mayonnaise
1/2 cup sour cream
1.5 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (optional)
5 oz queso fresco (grated or crumbled)
1/4 cup fresh cilantro (chopped)

Steps:

  • Preheat the oven to 350˚F
  • Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
  • Bake for 30-40 minutes or until heated through and the sides begin to bubble.
  • Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

Nutrition Facts : Calories 289 kcal, Carbohydrate 28 g, Protein 7 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 393 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

MEXICAN STREET CORN



Mexican Street Corn image

This is a nice flair for your traditional Mexican street corn.

Provided by Shejiladay

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 6

Number Of Ingredients 6

6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2 limes, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place corn, in husks, directly on the oven rack.
  • Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
  • Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g

FAMOUS MEXICAN STREET CORN



Famous Mexican Street Corn image

I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.

Provided by Sharon123

Categories     Cheese

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

12 ears corn on the cob (grilled, roasted, or broiled)
3/4 cup mayonnaise (or sour cream)
1/2 lb queso Cotija cheese, shredded (or feta cheese-crumbled)
cayenne
lime wedge

Steps:

  • Grill, roast or broil corn to your liking.
  • Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
  • Sprinkle with cayenne.
  • Squeeze lime juice from wedges to taste. Enjoy!

Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

  • Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  • Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  • Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  • Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

MEXICAN STREET CORN BAKE



Mexican Street Corn Bake image

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. -Erin Wright, Wallace, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 cups frozen corn (about 30 ounces), thawed and drained
1 cup mayonnaise
1 teaspoon ground chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons chopped green onions, divided
1/2 cup grated Parmesan cheese
Lime wedges, optional

Steps:

  • Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

Nutrition Facts : Calories 391 calories, Fat 30g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 423mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

MEXICAN STREET CORN CASSEROLE



Mexican Street Corn Casserole image

Mexican Street Corn Casserole is a really easy side dish that's whipped up in no time at all!

Provided by Whitney Wright

Categories     Side Dish

Time 45m

Number Of Ingredients 9

40 oz bag frozen corn (thawed, or not thawed (see notes))
2/3 cup mayonnaise
2/3 cup sour cream (full fat or light is fine)
2 teaspoons chili powder (divided)
3/4 teaspoon garlic powder
1/2 teaspoon salt
6 oz queso fresco (crumbled and divided)
3 tablespoons cilantro (chopped)
fresh limes (optional, for spritzing at the end if desired, see notes)

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.

Nutrition Facts : Calories 295 kcal, Carbohydrate 28 g, Protein 7 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 364 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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