Creamy Mexi-Corn Casserole

Name: Creamy Mexi-Corn Casserole
Prep time: 20M
Total time: 60M
Yield: 8 Servings
Ingredients: 2 cans GOYA® Low Sodium Golden Corn, drained well; ½ pkg. cream cheese, softened; 2 tbsp. GOYA® Fine Yellow Cornmeal; ⅓ cup GOYA® Recaito; 2 tbsp. GOYA® Salsita Jalapeño Chile; ⅓ cup milk; 1 jar GOYA® Fancy Pimientos, well drained and chopped; 3 scallions, chopped; ¾ cup shredded Mexican cheese blend

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This Mexican-flavored, creamy side dish takes only twenty minutes to prepare. Make it in a snap by blending GOYA® <a title="Low Sodium Golden Corn" href="https://goya.com/en/products/pantry/corn-products#low-sodium-golden-corn" data-id="5480">Low Sodium Golden Corn</a> with cream cheese, recaito, jalapeño Salsita, pimientos, scallions and cheese. Then bake and devour!

Total Time

60m

Prep Time:20m

Yields:8 Servings

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Ingredients

2 cans
(15 oz.)

GOYA® Low Sodium Golden Corn, drained well

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½ pkg.
(8 oz.)

cream cheese, softened

2 tbsp.

GOYA® Fine Yellow Corn Meal

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⅓ cup

GOYA® Recaito

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2 tbsp.

GOYA® Salsita Jalapeño Chile

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⅓ cup

milk

1 jar
(6.5 oz.)

GOYA® Fancy Pimientos, well drained and chopped

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scallions, chopped

¾ cup

shredded Mexican cheese blend

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Directions

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Step 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.

Step 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.

Step 3

Bake 30 minutes. Remove foil and bake until heated through in center, 10 minutes more.

Prepare casserole up to Step #2 and refrigerate up to 1 day in advance.

Products in this Recipe

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Low Sodium Golden Corn

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Fine Yellow Corn Meal

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Recaito

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Salsita Jalapeño Chile

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Fancy Pimientos

Prepare casserole up to Step #2 and refrigerate up to 1 day in advance.

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