Mexican Street Corn Bake
Total TimePrep: 10 min. Bake: 35 min.
- 6 cups frozen corn (about 30 ounces), thawed and drained
- 1 cup mayonnaise
- 1 teaspoon ground chipotle pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons chopped green onions, divided
- 1/2 cup grated Parmesan cheese
- Lime wedges, optional
- Preheat oven to 350°. Mix first five ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese.
- Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes. Sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts2/3 cup: 391 calories, 30g fat (5g saturated fat), 8mg cholesterol, 423mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 6g protein.
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Apr 14, 2017
Used cayenne pepper, substituted canned corn, and cooked on the stove top using medium heat. Delish!
Mar 25, 2017
My guests loved it! I had a non-onion guest and substituted drained pimentos.