Not every #tacotuesday or burrito night needs rice and beans on the side. Don’t get me wrong – I love me some rice and beans. But sometimes you need variety, especially if you love making Mexican food at home as much as we do. Mexican Corn Casserole is a perfect stand in. You get the same great flavors without the the same old same old.
The cheesy goodness is what makes this side dish such a win. The combination of cream cheese and cojita marries so well. This is such an easy side dish that packs so much flavor punch. It is really good for a main dish that requires a lot of attention. It is also a great additional dish if you are trying to stretch a meal for a crowd. Honestly, it would also be a great potluck meal, as it does great as a held dish.
I served this up with my Crispy Cheesy Chicken Tacos. An attention requiring main dish, this is the perfect side dish to make. It is a great way to add vegetables and protein to your meal. It is also so simple to throw together and put in the oven, so that you can do other things.
Now Let’s Get Cookin’!
Mexican Corn Casserole
- 3 15oz can Sweet Corn (no salt added) drained
- 10 oz Cojita Cheese crumbled
- 1 tbsp Dried Minced Onion
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 8 oz Cream Cheese cut into 1-inch cubes
- 2 cups Cheddar Cheese shredded
- Preheat oven to 400degF.
- Add corn, half of the cojita cheese, and seasonings to a 13×9 baking dish. Stir to combine.
- Drop cream cheese chunks evenly around the baking dish. sprinkle with cheddar cheese and remaining cojita. Place in oven and bake for 30 minutes.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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