Mexican Street Corn

Casserole

I could hardly wait toi share this wonderful recipe with you, from Lauren's Latest cooking blog site. (She has a treasure trove of videos and printable recipes.)

Have you had Mexican Street Corn? If you have, just imagine having all those exquisite flavors in a sit-down casserole dinner!  I know you will love this, as it is a perfect balance for pork chops, chicken, fish or steaks.  Or serve it by itself with hot tortillas, or crisp corn chips.  I think you will find many excuses to serve this often!

I hope you will enjoy this recipe, soon, and let us know how much you loved it!

Thanks for dropping by.  Come back often; our door is always open and the coffee's always on. Until next recipe - rolling pins up!  💛

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Mexican Street Corn Casserole

Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 45 MINUTES

 

TOTAL TIME: 55 MINUTES

INGREDIENTS:

• 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 smokes paprika
• salt & pepper, to taste
• 1/2 cup grated cojita cheese plus more for garnish
• fresh cilantro, chili powder for garnish

DIRECTIONS:

1. Preheat to 400 degrees.
2. 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.
3. Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

Thank you:  http://www.laurenslatest.com/mexican-street-corn-casserole/print