Cheesy Mexican Corn Casserole Food

MEXICAN STREET CORN CASSEROLE

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!

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 CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

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.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

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.

EASY CHEESY MEXICAN CASSEROLE

Steps:

• PREHEAT oven to 400 degrees.
• BROWN meat and drain. (Since I buy lean meat, I like to add a Tbsp of salsa while I'm browning to give it a little more juice.).
• DRAIN and rinse beans.
• MIX browned meat, salsa, seasoning, and beans.
• PLACE 2 flour tortillas on the bottom of a glass casserole dish. (the edges will go up the sides slightly).
• TOP the tortillas with half of EACH of the meat mixture, cheese, and sour cream.
• PLACE the other 2 tortillas on top and repeat the layer.
• COVER with foil.
• BAKE for 30 minutes covered.
• REMOVE foil cover.
• BAKE 10 more minutes uncovered or until cheese is melted.

MEXICAN CORN CASSEROLE

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.

CHEESY CORN CASSEROLE

Steps:

• Combine all ingredients in crockpot, mixing well.
• Cover and cook on LOW 4 hours, or until heated through and cheese is melted.