Mexican Street Corn Casserole
Creamy Mexican Street Corn Casserole, a rich blend of sweet corn, mayonnaise, Parmesan cheese, and smoky chipotle pepper, baked to golden perfection. A versatile side dish ideal for any occasion.
6 Servings
Ingredients
- 6 cups frozen corn approximately 30 ounces, thawed and drained
- 1 cup mayonnaise
- 1 teaspoon ground chipotle pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons green onions chopped, divided
- 1/2 cup Parmesan cheese grated
- Lime wedges optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish to ensure easy cleanup and prevent sticking.
Combine Ingredients:
- In a large mixing bowl, thoroughly mix the thawed and drained corn, mayonnaise, ground chipotle pepper, salt, pepper, and 4 tablespoons of chopped green onions. Ensure all the ingredients are evenly distributed.
Assemble the Casserole:
- Transfer the corn mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top, ensuring it covers the surface uniformly.
Bake in Two Stages:
- Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld together. Remove the foil and continue baking for an additional 15–20 minutes, or until the top is bubbly and lightly browned.
Garnish and Serve:
- Once baked, remove the casserole from the oven and sprinkle the remaining 2 tablespoons of chopped green onions over the top. For an optional touch, serve with lime wedges to add a burst of tangy freshness.
Notes
To make this dish gluten-free, ensure that all ingredients, particularly the mayonnaise and chipotle pepper, are certified gluten-free. Most brands of Parmesan cheese and frozen corn are naturally gluten-free, but always verify the packaging to avoid cross-contamination.