Side dishe for 11

Mexican Street Corn Casserole

Name: Mexican Street Corn Casserole
Total time: 80 min
Yield: 11 servings
Cuisine: Mexican
Ingredients: 6 cups fresh or frozen corn kernels; 1/2 cup unsalted butter; 1 large white onion; 2 1/2 jalapeños; 2 tsp kosher salt; 1/2 tsp ground black pepper; 3/4 cup masa harina; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 1/2 cups mexican crema; 1 cup crumbled cotija cheese (optional); 2 large eggs

Corn, onion, jalapeños, crema, eggs, and masa bake together into a savory casserole with smoky spices and melted cheese.

$0.99per serving $

80 minstart to table

11servings

Mexican Vegetarian Gluten-free Budget Side dishes Cold-weather comfort Winter

Ingredients

6 cups fresh or frozen corn kernels
1/2 cup unsalted butter
1 large white onion
2 1/2 jalapeños
2 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup masa harina
2 tbsp granulated sugar
1 tbsp baking powder
1 tsp smoked paprika
1 tsp ground cumin
1 1/2 cups mexican crema
1 cup crumbled cotija cheese (optional)
2 large eggs

Steps

Heat the oven to 350 F and grease a 9-by-13-inch baking dish with cooking oil.
Melt the butter in a large skillet over medium heat, then cook the chopped onion and jalapeños for 8 minutes.
Stir in the corn, salt, pepper, masa harina, sugar, baking powder, paprika, and cumin.
Whisk the crema and eggs in a bowl, then stir them into the corn mixture.
Spread the mixture in the baking dish, top it with cotija cheese, and bake for 45 minutes.
Rest the casserole for 10 minutes before serving.

Main ingredient on sale this week? See what to make with eggs on sale.