Mexican Corn Casserole – Healthy Travel Blog
A make-ahead twist on a classic Mexican favorite, this casserole offers all the spicy, creamy, zesty flavors of elotes in an easy-to-pull-together dish perfect for any time of year. Ready in under 25 minutes, this crowd-pleaser is a surefire hit at any table. Corn is rich in vitamin C and lycopene, which protect your skin, as well as lutein and zeaxanthin, which help protect your eyes. It also contains fiber which boosts your digestion. For an easy vegan version, just swap vegan non-dairy alternatives for the dairy ingredients listed below.
Serves 4-6 (easily doubled)
Total Time: 25 minutes
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 red jalapeño (deseeded if desired), minced
- 1 green jalapeño (deseeded if desired), minced
- 5 garlic cloves, minced
- 3 cans corn, rinsed and drained (or 6-8 ears of corn, kernels stripped off the cob)
- 1 block of cream cheese
- 1 handful of crumbled cotija cheese, or