Mexican Corn Skillet | Mexican Corn Side Dish
This Mexican Corn Skillet is similar to my Esquite or Elote but with added flavors. It can be served as a Mexican Corn side dish, as a salad or even a dip. I really hope you enjoy it. It's been a big hit with my family.
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✦INGREDIENTS:
• 4-6 corn on the cob
• 1 red and 1 green bell pepper
• 1/4 Red Onion (diced)
• 1 bush cilantro
• 4 tbsp butter
• 1 - 2 tbsp olive oil
• salt & pepper to taste
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tsp minced garlic
• 1/2 cup Cotija cheese
• 1/2 lime squeezed
• 3 tbsp mayonaise
• Margarine
• 1/2 cup Cotija cheese
• Mexican Crema (table cream)
• Fancy Light Chili powder or Tajin
• top with 1/2 lime (squeezed) before serving
✅ WATCH VIDEO FOR COMPLETE COOKING INSTRUCTIONS!
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Cheesy Mexican Corn Casserole
This Mexican Corn Casserole recipe has all the bright flavors of Mexican street corn, right off the cob! It is easy-to-make and incredibly delicious. Of all the Mexican street corn recipes out there, I am confident this will be your favorite.
How to Make Mexican Street Corn Casserole | Kroger Recipes | Kroger
Mexican Street Corn Casserole
by Jennifer @ Show Me the Yummy
Two classics become one new dish! All your favorite Mexican Street Corn flavors baked into the
classic holiday dish, creamy corn casserole.
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Prep Time: 10 minutes
Cook Time: 45-50 minutes
Serves: 16
Ingredients:
1 (8 oz) package Kroger Cream Cheese, room temperature
1/4 cup unsalted butter, room temperature
1/2 cup sour cream
1/2 cup mayo
2 large eggs
1/2 cup half and half
1 (14.4 oz) bag frozen Birds Eye Sweet Kernel Corn
1 (8.5) oz box cornbread mix
2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 1/2 teaspoons salt, more or less to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, optional - omit if you don’t like spice
Lime juice, for serving
Chopped cilantro, for serving
Chopped green onion, for serving
Crumbled cotija (or feta), for serving
Instructions:
1. Preheat oven to 350 degrees F and grease a 9x13” baking pan with cooking spray.
2. Place cream cheese, butter, sour cream, mayo, eggs, and half and half into a large bowl.
3. Beat together, using a hand mixer, until fully incorporated.
4. Stir in corn, cornbread mix, sugar, chili powder, smoked paprika, garlic powder, cumin, salt,
pepper, and cayenne.
5. Pour into prepared pan and bake until the mixture has set, about 45-50 minutes.
6. Serve with plenty of fresh lime juice, cilantro, green onion, and cotija!
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How to Make Mexican Street Corn Casserole | Kroger Recipes | Kroger
Kroger
The Corn Casserole EVERYONE LOVES!
Cream Corn Casserole is way better without the boxed cornbread mix, and this recipe is proof.
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You can print out the recipe here:
This #corncasserole actually tastes like creamed corn. Creamy, rich, Southern-style cream corn! It's the clear winner at the holiday table and in your kitchen! It only takes like 20 minutes to prep. #Sidedishes don't get much better than that!
It’s hard for me to even think about #creamedcorn without thinking of my Grandmother Kinser. She served it on the side of just about any meal she could, only hers was straight out of the can and topped with a little extra butter…and salt. As a kid, I loved it. Like, LOVED it. But now, I know there’s a better way. Instead of using creamed corn from a can, we’re going to whip up our own. And, it’s going to be really easy and really delicious.
INGREDIENTS:
2 (16 ounce) cans whole kernel corn, strained
6 tablespoons unsalted butter, separated
1 yellow onion, finely diced
1 1/4 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 large egg, slightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 cup crushed Ritz crackers (about 15 crackers)
1 1/2 cup freshly grated Cheddar or Colby Jack cheese
HERE'S HOW YOU MAKE IT:
1. BREAK UP THE CORN — breaking up the half corn in the blender is going to help thicken up the base a bit and then we’ll leave the other can whole.
You can break up the kernels in either a blender or a food processor, pulsing just until they are broken up, and stopping before the corn becomes a puree.
2. SAUTE THE ONION - To kick off the sauce we’re going to melt down some butter and sauté a chopped onion
3. MELT THE CREAM CHEESE - Add a little cream to the pot along with the cream cheese, and stir the mixture until the cream cheese has melted into the cream. This will go by faster if your cream cheese is room temperature going in!
4. ADD REMAINING INGREDIENTS - Remove the pan from the heat, and add your seasoning, as well as the egg. Stir to combine, add the corn into the saucepan, and move on to the topping.
5. ASSEMBLE - First, coat your crushed Ritz crackers in butter. Add the filling to the casserole dish, and top with cheese and crackers.
6. BAKE - Cover the casserole with foil and bake for 30 minutes at 325°F, then you’ll remove the foil and bake uncovered for the last 15, allowing the crackers on top to get nice and toasty.
ABOUT THE BAKING DISH
This casserole is best baked in a 2-quart rectangular baking dish, but if you do not have one, modifications can easily be made, but note, the cook time will vary.
If you are using a standard 9×13″ casserole dish, your casserole filling will not be as deep as it would in a small 2-quart baking dish and it will likely cook faster. Therefore, you should probably decrease the cook time by about 5 minutes or so if using a standard 9×13″ casserole dish.
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Mexican Street Corn Casserole
Mexican Street Corn Casserole
If you love Mexican Street Corn, this casserole is perfect for those times when you have to feed more than just a few people. Easy, quick and delicious!
Full recipe ????
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I’m a food blogger, Autism mom and Autism advocate sharing my passion for food through my blog Belqui's Twist.
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Mexican Street Corn on the Griddle --Corn Esquites
This Mexican street corn on the griddle is a fantastic flat top grill side dish recipe to make on your Blackstone, Camp Chef, or Pit Boss… It’s so good, that you’ll definitely want seconds.
Actually, we had a side dish similar to this at a local Mexican restaurant recently for the first time. It was so dang delicious that we went back to the restaurant again just for this awesome Mexican street corn, which was called corn esquites on the menu… and so of course we had to try to make our own version of this side dish on the griddle.
Think of this Mexican street corn on the griddle as a rich and decadent, creamy, almost sinful corn side dish… made with cotija cheese (similar to a parmesan), it actually resembles an Alfredo. Serve it warm and garnish with fresh cilantro and some lime juice. Delicious!
Smoked Ribs Queso Tacos(Best Griddle Tacos)
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