Mexican Street Corn Casserole

$- Corn options: You can use fresh, frozen, or canned corn. Each type brings its own flavor. Fresh corn adds sweetness, while frozen and canned are easy and quick. Drain canned corn well to avoid extra moisture. - Quinoa and rice alternatives: I like using cooked quinoa for a boost in protein. You can also use cooked rice if you prefer. Both options work great to add texture and fill the casserole. - Dairy options: For creaminess, I mix mayonnaise with Greek yogurt. You can also use sour cream if you want. Feta cheese adds a salty kick, while cheddar cheese provides a gooey finish. Feel free to mix and match. - Spices and seasoning: I use chili powder and cumin to create warmth and depth. Lime juice adds brightness. Adjust the spices to suit your taste. If you want more heat, try adding a pinch of cayenne pepper. This combination of ingredients makes Mexican Street Corn Casserole rich in flavor and fun to eat. For the complete recipe, check out the Full Recipe. - Preheat your oven to 375°F (190°C). - Grease a 9x13 inch baking dish. - In a large bowl, mix 4 cups of corn, 1 cup of cooked quinoa, 1/2 cup of diced red bell pepper, and 1/2 cup of diced red onion. Stir well until all the pieces blend together. - In another bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of Greek yogurt, 1 tablespoon of lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and salt and pepper to taste. Keep whisking until the mixture is smooth. - Pour the creamy mixture over the corn and quinoa mix. Stir until everything is coated. - Fold in 1 cup of crumbled feta cheese, saving a bit for topping. - Transfer this mixture to the greased baking dish and spread it evenly. - Sprinkle 1/2 cup of shredded cheddar cheese and any leftover feta on top. - Place the dish in the oven and bake for 25-30 minutes. The top should be golden and bubbly. - After baking, let it cool slightly. Garnish with fresh cilantro before serving. For the full recipe, check out the detailed instructions above. Enjoy this easy, flavorful dish! To keep your casserole from being too dry, I suggest using fresh or frozen corn. The moisture from the corn helps keep the dish creamy. When mixing the ingredients, add enough creamy mixture to coat everything well. If it seems too dry, a splash of broth or more yogurt can help. For a golden crust, bake at the right temperature and time. Keep an eye on it as it cooks. When the top gets bubbly and golden, it’s ready. You can also broil it for a minute at the end for extra color. Just watch closely to avoid burning. A fresh salad pairs well with the casserole. Try a simple green salad with lime vinaigrette. You can also serve tortilla chips on the side for a nice crunch. For toppings, chopped cilantro adds a fresh kick. Squeeze lime juice over the casserole right before serving for extra flavor. You can also sprinkle more feta or cotija cheese on top for a salty bite. Enjoy these ideas to make your meal fun and tasty! For the full recipe, check the section above. {{image_2}} You can easily modify this dish to fit your tastes. If you want a vegetarian option, skip the meat and add more beans. Black beans or pinto beans work great here. You can also use tofu for protein. If you crave a heartier meal, add cooked chicken or shrimp. Both options enhance the flavor and make the dish more filling. You can even mix in some cooked sausage for a smoky taste. This dish is flexible and welcomes your personal touch. Adjust the spice level based on your preference. For mild heat, stick with the chili powder. If you want more kick, add jalapeños or cayenne pepper. You can also use smoked paprika for a different flavor. Cheese is another way to change the taste. While feta or cotija cheese brings a salty flavor, you could swap in Monterey Jack or pepper jack. Each cheese adds its unique twist to the casserole. The choices are endless, so feel free to experiment and find your favorite mix. For the full recipe, check out the complete guide above. To keep your Mexican Street Corn Casserole fresh, store leftovers in an airtight container. Make sure the casserole cools down to room temperature before sealing it. This helps maintain its taste and texture. When stored properly, it can last in the fridge for about three to four days. When reheating, I suggest using an oven or a microwave. If using the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps it moist. If you use a microwave, heat in short bursts. Stir between sessions to ensure even warmth. If you have extra casserole, freezing is a great option. Allow the casserole to cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. You can store it in the freezer for up to three months. For thawing, move the casserole to the fridge the night before you plan to cook it. This gentle thawing keeps its flavor. Once thawed, you can reheat it in the oven as mentioned before, or in the microwave until hot. Enjoy your delicious casserole even after freezing! What to serve with Mexican Street Corn Casserole? You can serve this casserole with grilled chicken or fish. It also pairs well with a fresh salad or some tortilla chips. For drinks, a cold soda or a fruity agua fresca works great. Can this dish be made ahead of time? Yes, you can make this dish the day before. Just prepare it and cover it well. Store it in the fridge. When you are ready, bake it to warm it up. How can I make it gluten-free? This recipe is naturally gluten-free if you use gluten-free corn and quinoa. Always check labels to ensure all ingredients meet gluten-free standards. Can I use different types of corn? Absolutely! You can use fresh corn, frozen corn, or canned corn. Each type brings its own taste and texture. Just be sure to drain canned corn well. What if I don’t have quinoa? If you don't have quinoa, you can use rice instead. Cooked brown rice or white rice both work well. They give a nice texture and flavor too. How do I know when the casserole is done? You will know it is done when the top is golden brown and bubbly. You can insert a knife in the center. If it comes out hot, it is ready to serve. Can I make this dish spicier? Yes! To add more heat, you can increase the chili powder. You can also add diced jalapeños for an extra kick. Adjust it to your taste! This blog post has covered how to make a tasty Mexican Street Corn Casserole. We discussed ingredients like corn, quinoa, and dairy options. I shared step-by-step instructions for preparation and cooking. You also learned tips to keep it moist and how to pair it with sides. Remember, you can customize it with proteins or spices to suit your taste. With these tips, you can create a dish that everyone will love. Enjoy your cooking adventure!$

Mexican Street Corn Casserole

Savor the flavors of summer with this delicious Mexican Street Corn Casserole! Made with fresh corn, quinoa, vibrant veggies, and creamy cheeses, this dish is perfect for gatherings or a cozy family dinner. Easy to prepare and bake, it's a crowd-pleaser that combines the best of traditional street corn in a comforting casserole format. Click through to explore the full recipe and bring a taste of Mexico to your table!

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Ingredients

4 cups corn kernels (fresh, frozen, or canned, drained)

1 cup cooked quinoa (or rice)

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

1/2 cup mayonnaise

1/4 cup Greek yogurt (or sour cream)

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

1 cup crumbled feta cheese (or cotija cheese)

1/2 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Mix the Base: In a large bowl, combine corn, cooked quinoa, red bell pepper, and red onion. Mix well.

Prepare the Creamy Mixture: In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth.

Combine Ingredients: Pour the creamy mixture over the corn and quinoa mixture and stir until everything is well coated.

Add Cheese: Fold in the crumbled feta cheese, reserving a small amount for topping.

Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch casserole dish and spread evenly.

Top with Cheddar: Sprinkle shredded cheddar cheese on top and any leftover crumbled feta cheese.

Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

Garnish and Serve: Remove from the oven, let it cool slightly, and then garnish with fresh cilantro.

Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6-8