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Monterey Corn Bake Recipe

Monterey Corn Bake Recipe photo by Taste of Home

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I am happy to share this 50-year-old recipe with Reminisce readers. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or cutting it in half to serve a few.

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Monterey Corn Bake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4-6 Servings

15 25 40

Ingredients

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Directions

In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir for 5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers.
Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole.
Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 359 calories, 22 g fat (15 g saturated fat), 62 mg cholesterol, 624 mg sodium, 30 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Monterey Corn Bake in Reminisce February/March 2007, p 48

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Reviews for Monterey Corn Bake

Monterey Corn Bake

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Reviewed on Oct. 02, 2011 by Jennamay

We added a rotisserie chicken breast, cubed, to the layers. This made four 2 cup main dish servings. If we served it to guests, we would definitely double it.

Reviewed on Jul. 08, 2011 by ann60

Although I enjoyed the recipe, my guests that I served it to didn't say anything about it. I would make it again, but probably not for a party.

Reviewed on Jun. 27, 2011 by maxowner

Loved the mixture of tastes and texture. To the individual who was confused about the brown sugar - recipe says to layer half of the ingredients, meaning you put 1 tsp. of brown sugar on each of the two layers.

Reviewed on Jun. 27, 2011 by kimbucky1

I'm confused about what to do with the brown sugar. The recipe only calls for 2 teaspoons, so it doesn't make sense to me that it would be layered with the cheese. Any corrections?

Reviewed on Oct. 28, 2010 by ajah54

It was good but needed chicken or something on the side. this is more for side dish