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Mexican Corn Casserole

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

I’m always on the hunt for yummy healthy mexican side dishes, and this one is super delicious.  The fact that it’s easy AND healthy is also a plus!  The inspiration came from sixsistersstuff.com and I simply turned it into this healthy Mexican Corn Casserole.

Healthy Mexican Corn Casserole
Healthy Mexican Corn Casserole

Corn Casserole

Course: Side Dish
Cuisine: Casseroles, Mexican
Recipe Type: 90/10 Freezer Meals, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Regular, 90/10 Vegetarian
Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 bag frozen corn 16 oz
  • 2 Tbsp milk
  • 4 Tbsp cream cheese soft
  • 2 Tbsp lime juice
  • 1/3 cup cilantro chopped, plus more for garnish, if desired
  • 2 Tbsp red onion finely chopped
  • 2 Tbsp bottled minced garlic
  • 1/2 tsp Chili Powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 oz cojita cheese crumbled, plus more for garnish, if desired

Instructions

  • Preheat oven to 350. Combine milk and cream cheese in a blender. Blend until smooth. Set aside. Add corn, milk mixture, lime juice, cilantro, red onion, garlic, chili powder, salt, pepper and cojita cheese to a bowl. Mix well. Pour into greased casserole dish.
  • Bake at 350 for 30 minutes or until heated through. Top with additional cojita and cilantro, if desired.

To Freeze

  • Follow instructions as above, but do not bake. Cover tightly and freeze.

To Cook After Freezing

  • Thaw completely, then bake uncovered at 350 for 35-40 min. Top with additional cojita and cilantro, if desired.
Tried this recipe?Let us know how it was!
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