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Mexican Street Corn Bake

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
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    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

Directions

  • Preheat oven to 350°. Mix the first 5 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 longer. 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.

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