Mexican Street Corn Bake (Modified From Taste of Home Copycat Restaurant Recipes)
"This easy one-pan version saves on prep and clean-up"-Erin Wright, Wallace, KS
Servings 1
Equipment
- Oven
- Baking dish/ramekin
- Aluminum Foil to cover dish during "covered" baking portion
- Knife to chop the green onions
- Measuring cups/spoons
Ingredients
- 1 Cup Frozen corn, thawed and drained
- 2 Tbsp Mayonnaise *See other mayo measurement, combine
- 2 tsp Mayonnaise *Combine with other mayo measurement
- 1 Dash Ground Chipotle Pepper
- 2/3 Pinch Salt
- 2/3 Pinch Pepper
- 1 Tbsp Chopped Green Onions, divided
- 1 1/3 Tbsp Grated Parmesan Cheese
- Lime Wedges, optional
Instructions
Ingredient Prep:
- Thaw the corn, drain it, and then set aside.
- Chop green onions, then set them aside.
- Cut lime wedges and set aside (optional).
Cook:
- Preheat oven to 350℉.
- Mix the corn, mayo (both 2 Tbsp and 2 tsp), ground chipotle pepper, salt, pepper, and 2 tsp (of the 1 Tbsp) of green onions.
- Transfer to a greased ramekin/small baking dish.
- Sprinkle the top with parmesan cheese.
- Bake, covered, for 20 minutes.
- Uncover the dish, then bake until bubbly and lightly browned, about another 15-20 minutes.
- Remove from oven; sprinkle on remaining green onion.
Serve:
- Spoon onto a plate/bowl; serve with lime wedges 🍋🟩 if desired.