GOYA Creamy Mexi-Corn Casserole



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GOYA Creamy Mexi-Corn Casserole
This Mexican-flavored, creamy side dish takes only twenty minutes to prepare. Make it in a snap by blending GOYA® Low Sodium Golden Corn with cream cheese, recaito, jalapeño Salsita, pimientos, scallions and cheese. Then bake and devour.
Votes: 3
Rating: 4
You:
Rate this recipe!
Course Entrées
Occasion Casual, Fall, Winter
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Course Entrées
Occasion Casual, Fall, Winter
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350° F. Coat a 2-quart baking dish with cooking spray. Blend 1 cup corn in mini-processor or with hand blender, scraping down sides as needed. Add cream cheese and blend until smooth. Scrape into large bowl.
  2. Stir in cornmeal, recaito, salsita and milk until combined. Stir in pimientos, scallions, Mexican cheese and remaining corn. Scrape into prepared dish and spread level. Cover with foil.
  3. Bake 30 minutes. Remove foil and bake until heated through in center, 10 minutes more.
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