How To make Mexican Corn Casserole
4 whole eggs
1 can whole kernel corn -- 15 1/4 oz
1 cam cream-style corn
14 3/4 oz
1 1/2 cups cornmeal
1 1/4 cups buttermilk
1 cup butter :
melted
2 cans green chiles (4 oz EACH) chopped
2 medium onions :
chopped
1 teaspoon baking soda
3 cups cheddar cheese -- shredded
Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13"x9"x2" baking dish. Bake, uncovered, at 325 deg for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
How To make Mexican Corn Casserole's Videos
Mexican Corn Salad
The giant salad form of the Mexican Street Food Esquites, a corn dish sold in cups on the streets of Mexico.
This corn dish is outrageously delicious. My friends are mad for it!
How to Make Thanksgiving Mexican Corn | Holiday Recipes | Food4Less
Learn how to make Thanksgiving Mexican corn for all of your holiday celebrations featuring fresh products from your local Food4Less or Foods Co.
Mexican Corn Side Dish Recipe
Ingredients:
1 can of corn
1 tsp. of chicken bouillon
½ Cup of chopped green bell pepper
½ Cup of chopped red bell pepper
¼ Cup of chopped onion
½ tsp black pepper
½ tsp of salt
1 serrano chili (Optional)
Cilantro (Amount to your liking)
Paprika (Amount to your liking
Cotija cheese (Amount to your liking
1 media crema
½ stick of butter
Directions:
1. First, chop the green bell pepper, red bell pepper, onions and serrano
2. Heat up pan at high heat
3. Add the butter, let it melt
4. Add vegetables and Sautee in the pan
5. Cover for five minutes
6. Add corn and sear
7. Season the corn with black pepper, salt, and chicken bouillon
8. Add quarter cup of water
9. Set heat low
10. Cover for 15 minutes
11. Crumble Cotija cheese
12. Add Media Crema and mix.
13. Raise the flame and let it cook. Don’t cover
14. Let the crème boil
15. Once it turns creamy, put it in a dish
16. Add crumbled cotija cheese as much as you want
17. Then add paprika as much as you want
18. Garnish with cilantro and serve
Easy Mexican Street Corn Casserole Recipe
If you love Mexican street corn, this Casserole is for you. It's going to be your new favourite way to eat corn! The delicious street corn casserole tastes like a fancy side but is SO EASY to make! It's family friendly and can be prepped ahead of time, making it perfect for family dinners, potlucks and barbecues. It's gluten free, makes fabulous leftovers and is always a hit!
Making this incredibly tasty corn casserole recipe only requires a handful of ingredients.
Frozen Corn
Mayonnaise
Sour Cream
Chili Powder
Garlic Powder
Monterey Jack Cheese
Lime juice
Feta Cheese
Cilantro
Salt
Recipe Note: Queso fresco or Cotija cheese are the authentic cheeses used for Mexican Street Corn. Definitely use them if they're available to you. If you can't find any, feta and Monterey Jack are good substitutes. I use them in this recipe because I’m more likely to find them at my local grocery store, (living in rural Canada).
Get the recipe!!
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EASY MEXICAN STREET CORN LASAGNA RECIPE | Pasta de elote Mexicano | Mexican Lasagna Recipe
Mexican American Street Corn Lasagna! If you love Mexican street corn, you’ll love this Mexican Italian Fusion Recipe Below
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I hope you all enjoy this wonderful Fusion Creamy Mexican Corn Lasagna. Please make this recipe comfortable for your own home.
Bake at 375 Degrees for 30 Minutes
Check the oven at 15 minutes into cooking as Cotija will brown quickly.
If your Cotija is crispy and brown Place a parchment paper over or a sheet of foil to prevent burning.
Ingredients
4 Fresh Corn or 4 Cups of corn of choice
12 Sheets of Lasagna
3-4 Cups Heavy whipping cream or Media Crema
1/2 -1 Cup Mayonnaise
1 1/2 Cup Cortija Cheese
1/2 stick of butter or 1/4 Cup Butter
1-2 Cups Quesadilla Cheese (Casique Brand)
1 cup Mexican Cheese Blend (Costco Brand)
1 Cup Medium Cheddar Cheese
1 cup Panko Crumbs
Tajin
Oil
Optional- Crumbled Hot Cheetos
Cotija Cream Sauce
3-4 Heavy Whipping Cream
1/2-1 Cup Mayonnaise
1/2 cup Cotija Cheese
1 Tbs Butter
Roasted Corn
Oil
Corn
Butter
*add butter last minute of roasting. Mix well and the butter will melt with remaining heat.
Lasagna was boiled with 1/2 Teaspoon salt, a Splash of oil, and enough water to allow the pasta to move around and cook.
*Costco Mexican cheese blend (Monterey Jack, Queso Asadero, Medium Cheddar, Quesadilla Cheese). This cheese blend works great with this recipe as it has all the cheeses necessary to complete this dish.
*Half and Half should work well for your cream sauce if you can’t get a hold of heavy whipping cream.
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Recipes that have helped me stay satiated
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If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
Viewsontheroad2 en Español ????????
Las Doñas
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Mexican Cornbread Casserole -- Easy Budget Friendly Meal
Mexican Cornbread Casserole -- Easy Budget Friendly Meal
Mexican Cornbread Casserole
Ingredients
• 1 pound lean ground beef
• 1 egg
• 1 can (14 oz) cream-style corn
• 11/3 cup milk
• 1/4 cup vegetable oil
• 2 cups cornmeal
• 4 cups (16 oz.) shredded Cheddar cheese
• 1 medium onion, chopped
• 1 package of taco seasoning
• 1 small can green chilis (drained)
• 1 small can rotel tomatoes (drained)
Instructions
1. Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
2. Meanwhile, cook and crumble the beef until no longer pink, saute the onion with the beef. Drain excess grease. Add taco seasoning, ½ of green chilis and rotel tomatoes. Mix together good.
3. In a bowl, mix cornmeal, milk,oil, egg, corn, and ½ chilis. Mix well.
4. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef mixture.
5. Sprinkle with remaining cheese. Pour the remaining batter over the top.
6. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
7. Serve hot.
Mexican street corn casserole