Wednesday, May 20, 2015

Mexican Street Corn Casserole

Mexican Street Corn Casserole
Courtesy of "Lauren's Latest"
Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

yield: 6 SERVINGS prep time: 10 MINUTES cook time: 45 MINUTES total time: 55 MINUTES

2 tablespoons butter
1/2 large onion, diced
4 cobs of fresh sweet corn
4 oz. can diced mild green chiles
15 oz. jar alfredo sauce
1 teaspoon cumin
1/2 teaspoon smokes paprika
salt & pepper, to taste
1/2 cup grated cojita cheese plus more for garnish

fresh cilantro, chili powder for garnish

Preheat to 400 degrees.

In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.

Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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