Mexican Street Corn Casserole
Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!
Well, it finally happened. I’m home sick.
I’ve been traveling away from my family for the past week and after a quick Facetime chat yesterday, that completely did me in. Technically, it was the video my husband sent to me of Blake riding his little motorcycle bike that made me hysterical and the video call pushed me into the inconsolable stage. Seeing my daughter laugh and play and do her crazy eyes over Facetime made me realize that I didn’t want to do work anymore. I wanted to be home on the couch with her doing movie nights with popcorn, reading books, brushing teeth, saying prayers and tucking her into bed. I was jealous of my husband for being able to do that.
Once you become a mother, instincts start popping up all over the place. Longing to be home to do the everyday mundane is a byproduct of too much work. Yes, I love my work, but nothing makes me appreciate my family more quite as much as a business trip away.
Thankfully I’m heading home TODAY{!!!!!!!} and will be cuddling them in a few short hours. I can’t wait.
Being a Mom is exhausting, emotionally draining and a TON of work. But those little ones that depend on me? They are my world and I love them so much more than I ever thought possible. How grateful I am to be a mother!
Anyways, this post was not meant to take this direction…I just started typing. Yes, motherhood has nothing to do with Mexican Street Corn Casserole. But it is darn tasty, takes minimal ingredients to make and did I mention totally fabulous?? Lol! You get the idea. Make this tonight and let me know how it goes.
Here’s how to make it:
Start by cutting the corn off the cob. Also, be sure to use the back of your knife to scrape out the milk.
Now you can saute some onion in some butter and get them nice and tender.
Add in some green chiles,
all that corn, and salt and pepper. Cook up for a couple of minutes then add in the remaining spices and alfredo sauce and pop into the oven.
After 20 minutes, it should be hot and bubbly! Finish off with the remaining cojita cheese, cilantro and chili powder.
Dig in and chow down! It’s hot, cheesy, creamy, slightly spicy and sweet as can be, especially if your corn happens to be in season! Cha-ching. BONUS!
Anyways, hope you get a chance to try this recipe soon! You’re bound to love it.
Mexican Street Corn Casserole
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
Ingredients:
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
Directions:
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.
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Post tags: butter, casserole, corn
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