Mexican Street Corn FAQ’s
Q: Can I half the Mexican Street Corn Casserole recipe?A: Yes! This recipe does make a lot. If you prefer to make a smaller amountyou can easily half the recipe to get a size that serves 4 easily.Q: Can I make this lighter?A: I have created this recipe modeled after the flavors in traditional MexicanStreet Corn. You can try using light sour cream or mayo or slightly lowerquantities of them, but it may impact the flavor of the dish.Q: Can I use canned corn instead of frozen?A: I suppose you could if you drained it and used the same quantity. I preferthe taste/texture of frozen corn over canned corn though.I hope that you enjoy this recipe as much as me and my family do!If you do get a chance to try it, I would love it if you let me know! You canleave me a comment below, or if you post a picture on Instagram, make sure totag me @easyfamilyrecipes so that I can see what you are cooking up! It makesmy day to see others enjoying the recipes that I share!Oh and before you go!… If you need a regular rotation of recipe inspirationlike me, make sure to sign up to get our emails! I send out my new favorites,the recipes my family has been devouring, and some of the best tried and truerecipes. It is easy and free of course! You can click here to sign up or onthe button below.Hungry for more family-friendly recipes? Sign up for my free recipe club toget new family-friendly recipes in your inbox each week! Find me sharing dailymeal-time inspiration on Pinterest and Instagram.
Mexican Street Corn CasseroleThis Mexican Street Corn Casserole is super easy to make and crazy delicious!With only a few ingredients you can have this whipped up and in the oven in aslittle as 5 minutes. Once it bakes you are in for a treat! This casserole isrich and creamy and filled with the bright flavors of Mexican street corn. Thebest part is that since this Mexican Street Corn Casserole is made and bakedcompletely in one dish, there is almost no clean up! You can enjoy the mealand not worry about the dishes you have waiting on you afterward.
How to Make Mexican Street Corn Casserole
I am going to walk through some highlights of the recipe here. Hopefully ifthere are any questions that pop up on the recipe for you, this will answerthem. If not feel free to pop them in the comments for me. You can find thefull, printable recipe card at the bottom of the post.Skip to Recipe
Bring a skillet sprayed with nonstick spray to medium-high heat. Addcauliflower and 1 tsp. taco seasoning. Cook and stir until hot, about 3minutes. Transfer to a medium bowl, and stir in 1 tbsp. cilantro. Cover to keep warm. Remove skillet from heat; clean, if needed. Respray and return to medium-highheat. Add corn, and cook and stir until lightly blackened, about 4 minutes.Add chicken and remaining 1/2 tsp. taco seasoning. Cook and stir until hot,about 1 minute. Remove skillet from heat. Add cheese wedge, 1 tbsp. feta, and remaining 1tbsp. cilantro. Stir until thoroughly mixed and cheese wedge has melted. Transfer to the medium bowl, and top with remaining 1 tbsp. feta.MAKES 1 SERVINGWe may have received free samples of food, which in no way influences whetherthese products are reviewed favorably, unfavorably, mentioned withindifference, or mentioned at all. Click for more about our editorial andadvertising policies.SmartPoints® value* not what you expected? We follow the same method as WW(formerly known as Weight Watchers) when calculating the value of a recipe: Weadd up the SmartPoints® values* of the individual ingredients using the RecipeBuilder, not the calculator. (Many foods have a value of zero and remain zeroin recipes.) *The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark. Hungry Girl provides general information about food and lifestyle. Thisinformation and any linked materials are not intended and should not beconstrued as medical advice, nor is the information a substitute forprofessional medical expertise or treatment. Click here for more information.Mexican Street Corn BowlsDisclosure: This post is sponsored by Walmart. As always, I only partner withbrands that I love and truly believe in, allowing me to create more quick andeasy recipes to get us through the week without breaking the bank. Allopinions expressed are my own.Mexican elote is served up right in these hearty bowls with whole grains, picode gallo, black beans, avocado and so much more!I have been completely obsessed with these bowls.It’s hearty, it’s filled with plenty of veggies and produce, and well, hello,we have everyone’s favorite Mexican elote here!The corn is made irresistibly creamy with mayonnaise, cotija, cilantro, chilipowder and zesty lime juice. Yes, yes and yes.But more importantly, look at all the other fun goodies in here!Featuring a homemade pico de gallo, romaine lettuce, avocado, more cilantroand more lime wedges, we can easily get all of our fresh produce right atWalmart for these AH-MAZING bowls.Walmart has locally-grown produce (which varies by location) so be on thelookout for all the farm-to-shelf groceries to pick the freshest, perfectlyripe ingredients.Because, yes, these Mexican street corn bowls is where it’s at. K, thanks.
Mexican Side Dish or Dip
I got the idea for this Healthy Mexican Street Corn when we ate at one of myfavorite St. Louis restaurants, Mission Taco Joint.This side dish is one of my favorite things to order, so I wanted to make myown version at home. It’s not exactly a copycat recipe, but it’s definitelyinspired by it.I like that this recipe can be eaten in a lot of different ways. * Serve it on the side with your favorite Mexican dishes. * Use it as a topping for tacos. * Eat it as a dip with tortilla chips.It works as an appetizer just as well as a side, so keep this recipe on hand!This recipe is basically just: brown the corn in a skillet, mix it with allthe ingredients to make a sort of corn salad, then EAT! So simple, sodelicious, and perfect for so many occasions (especially Cinco de Mayo).Be sure to try these other delicious sides and dips for taco night:If you make this recipe be sure to upload a photo in the comment section belowor leave a rating. Enjoy!Recipe
Mexican Street Corn Bowls
Yield: 4 servingsprep time: 20 minutescook time: 45 minutestotal time: 1 hour 5 minutesMexican elote is served up right in these hearty bowls with whole grains, picode gallo, black beans, avocado and so much more!entreeMexican Street Corn Bowls20 minutes45 minutesChungah Rhee
Mexican Street Corn Casserole Ingredients
* 32 oz frozen corn, thawed- This is a large family sized bag of corn. If you didn’t take the corn out of the freezer to thaw, you can pop it in the microwave for a few seconds until it gets to be thawed then work from there. * 1/2 cup mayonnaise- Yes, this recipe has mayonnaise, but it doesn’t taste like mayonnaise! * 1/2 cup sour cream- I use regular sour cream, but you could also substitute light sour cream for a good result. * 1.5 tsp chili powder * 1/2 tsp garlic powder * 1/2 tsp salt * 1/4 tsp cayenne (optional)- I leave this out or reduce it to just a dash when I am making it for the kids, but both my husband and I really enjoy it with a kick. If you don’t want spicy make sure to leave this out! * 5 oz queso fresco, grated or crumbled- This is a Mexican cheese and can often be found in the case with the specialty cheeses if it is not in the regular cheese section. If you can’t find it at all, you could use monterey jack cheese, it is quite different than queso fresco, but it would still be yummy.For Garnish * 1/4 cup fresh cilantro, chopped- If you are one of those weird cilantro haters, I don’t understand you, but you can leave this out.”