MEXICAN CORN CASSEROLE
A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.
Provided by Lori
Categories Side Dish Casseroles Corn Casserole Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g
MEXICAN CORN CASSEROLE
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
MEXICAN STREET CORN CASSEROLE
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
JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
SPICY CORN CASSEROLE
Nice alternative to having plain old corn out of the can. Can use frozen, defrosted corn too, of course. Nice side dish for Tex Mex dishes like tacos or fajitas.
Provided by Dreamgoddess
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan over low heat, melt butter, cream cheese and milk until smooth and creamy.
- Stir corn and green chilies into cream cheese mixture.
- Pour mixture into 2 quart casserole dish.
- Bake in 350 degree oven for 30 minutes.
MEXICAN STREET CORN CASSEROLE
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
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
SPICY CREAMED CORN CRUMBLE
Inspired by elote (the Mexican street food dish made of grilled corn topped with mayo, chile powder, cheese and lime juice), this crumble is delightful in summer, and would go nicely with grilled chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
- Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
- Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
- Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
SPICY MEXICAN CORNBREAD CASSEROLE
Very quick, easy and inexpensive meal in one pan. My mom used to make this all the time and after a little experimenting I came up with my own version.
Provided by Ewalla
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven according to cornbread package. Grease casserole dish (I used 9 x 11 but a 9 x 13 inch should work too).
- Brown meat with taco seasoning (I didn't use the whole pouch because the rotel adds some spiciness as well. I used about half a pouch) and drain off excess fat. Add onion and pepper and cook until tender. Add rotel, kidney beans, and corn and let simmer.
- Meanwhile combine cornbread according to package directions. Add diced jalapeno and creamed corn.
- Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with the rest of the cheese and continue baking until cheese is melted.
Nutrition Facts : Calories 449.4, Fat 13.2, SaturatedFat 4.4, Cholesterol 49.9, Sodium 1355, Carbohydrate 61.2, Fiber 9.5, Sugar 14.1, Protein 24.2
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