Mexican Street Corn Bake
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 then I use that in this recipe, but store-bought corn works just as well.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 430
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 430
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
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
