Mexican Street Corn Bake

Name: Mexican Street Corn Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 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

We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas

Ingredients

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

Directions

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 Facts

2/3 cup: 391 calories, 30g fat (5g saturated fat), 8mg cholesterol, 423mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 6g protein.

Originally published as Mexican Street Corn Bake in Simple & Delicious February/March 2017

Reviews

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SColson132

Apr 14, 2017

Used cayenne pepper, substituted canned corn, and cooked on the stove top using medium heat. Delish!
MarilynRaz

Mar 25, 2017

My guests loved it! I had a non-onion guest and substituted drained pimentos.