If you like corn pudding, you'll love this creamy corn casserole! Sweet corn and tangy lime brighten up this easy casserole, while serrano chiles and cotija cheese add spice and a salty note to keep everything balanced.

Liv Dansky
EatingWell.com, February 2021

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Credit: Greg DuPree

Recipe Summary test

active:
35 mins
total:
1 hr 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

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  • Heat oil in a large skillet over medium heat. Add onion and serranos; cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 5 minutes. Add corn and pepper; cook, stirring occasionally, until the corn is softened, about 5 minutes. Remove from heat; stir in lime zest and lime juice.

  • Transfer half of the corn mixture to a blender; add milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on medium speed until mostly smooth, about 15 seconds. (Use caution when blending hot liquids.) Transfer to a large bowl; stir in eggs, cilantro, 3/4 cup sour cream and the remaining corn mixture. Add flour, cornmeal, sugar, baking powder, salt and 1/4 teaspoon chile powder; stir to mix well. Pour into the prepared baking dish.

  • Bake until lightly browned and set, 35 to 40 minutes. Let stand at room temperature for 10 minutes.

  • Combine water and the remaining 1/4 cup sour cream in a small bowl; stir until smooth. Drizzle the mixture over the casserole and sprinkle with cotija and the remaining 1/2 teaspoon chile powder. Garnish with cilantro, if desired.

To make ahead

Refrigerate baked casserole for up to 2 days; reheat, covered, in a 325°F oven.

Nutrition Facts

223 calories; fat 9g; cholesterol 54mg; sodium 355mg; carbohydrates 31g; dietary fiber 3g; protein 7g; sugars 9g; niacin equivalents 2mg; saturated fat 4g; vitamin a iu 516IU.
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