Description
This high protein street corn casserole is easy, healthy, gluten free, and bursting with bold seasonal flavor—perfect for summer parties or weeknight grilling sides!
Ingredients
Units
Scale
- 7 cups raw or frozen corn kernels (about ten ears)
- 1 1/2 cups low fat cottage cheese (I used good culture brand)
- 1/4 cup mayonnaise (I used Hellman's)
- 1 egg
- 1/4 + 1/4 cup grated Cotija cheese
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon + 1/2 teaspoon Tajin brand seasoning, divided
- 1/4 cup chopped cilantro
- 1 teaspoon butter, for greasing the dish
Instructions
- Preheat the oven to 375 degrees.
- Place the corn kernels in a large bowl.
- Place the cottage cheese, mayonnaise, egg, 1/4 cup cotija cheese, and 1 Tablespoon Tajin in a magic bullet cup. Blend until smooth.
- Pour the blended mixture into the corn and stir well.
- Add the cilantro (or parsley if using) and stir.
- Grease a 13 x 9 pan (or equivalent) with the butter.
- Spoon the corn mixture into the buttered casserole dish. Sprinkle the top with remaining 1/2 teaspoon Tajin, and 1/4 cup grated cotija cheese.
- Bake for 35 minutes or until the top is golden and the casserole is bubbling.
- Remove from the oven and cool for ten minutes.
- Garnish with additional Cilantro before serving if desired.
Notes
you can replace the Cotija cheese with parmesan or queso fresco. The cilantro can be omitted or replaced with parsley. Frozen corn may be used, but be sure to thaw and drain any liquid first.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 194
- Fat: 8g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g