Mexican street corn is a delicious treat, and now you can have it off the cob and in a casserole instead! Cooked in a large cast iron skillet for all the additional seasoning it provides.
Summertime means berry time! I love all the berries that are in season during the summer and even more so do I love picking them. Last year I went berry/fruit and even veggie picking until the fridge was bursting. Blueberries, raspberries, strawberries, peaches, cherries, cauliflower, broccoli, and cabbage – oh my! But the other summer-loved produce is corn and today is national corn on the cob day! I celebrated by removing the corn from the cob… whoops. But you will forgive me for this slip once you see this Mexican corn casserole. Everything you love about Mexican street corn, but off the cob and in a cast iron skillet! I even made it slightly healthier for you just like my cob version.
One year ago: German Chocolate Banana Bread
Two years ago: Honey-Lime Chicken Kebabs
MEXICAN CORN CASSEROLE
2 Tbsp unsalted butter
1/2 large onion, diced
4 cobs of fresh sweet corn
4 oz. can diced mild green chiles
1 cup plain Greek yogurt (I used 4% Chobani)
1 tsp cumin
1/2 tsp smoked paprika
Salt & pepper, to taste
1/2 cup grated cojita (or Parmesan) plus more for garnish
Fresh cilantro and chili powder for garnish
- Preheat to 400 degrees.
- In large cast iron skillet over medium heat, melt the butter. Add onion and saute onion 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 the corn and diced green chiles to the pan. Cook for another 3 minutes. Stir in the yogurt, cumin, paprika, salt, pepper and half of the cheese.
- Remove from heat and carefully place in the hot oven. Bake for 20 minutes or until bubbly. Top with remaining cheese, fresh cilantro and chili powder. Serve immediately.
Source: Adapted slightly from Lauren’s Latest.
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