Mexican Corn Bake Recipe

Name: Mexican Corn Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups Fresh Corn (or 10 Ears Of Fresh Corn; You'll Get About A Cup Of Kernels Per Ear); 1/3 cups Finely Chopped Red Onion; 1 whole Red Pepper, Stem And Seeds Removed, Finely Diced; 1 whole Jalapeno Pepper, Stem And Seeds Removed Then Minced; 1 cup Mayonnaise; 1 whole Lime, Zested; 3 Tablespoons Lime Juice; 1 Tablespoon Mrs Dash Fiesta Lime Seasoning; 1/2 teaspoons Smoked Paprika; 6 ounces, weight Queso Fresco Cheese; 1/4 cups Butter; 1/2 teaspoons Mrs. Dash Fiesta Lime Seasoning, For Garnish

Servings: persons

10 cups Fresh Corn (or 10 Ears Of Fresh Corn; You'll Get About A Cup Of Kernels Per Ear)
1/3 cups Finely Chopped Red Onion
1 whole Red Pepper, Stem And Seeds Removed, Finely Diced
1 whole Jalapeno Pepper, Stem And Seeds Removed Then Minced
1 cup Mayonnaise
1 whole Lime, Zested
3 Tablespoons Lime Juice
1 Tablespoon Mrs Dash Fiesta Lime Seasoning
1/2 teaspoons Smoked Paprika
6 ounces, weight Queso Fresco Cheese
1/4 cups Butter
1/2 teaspoons Mrs. Dash Fiesta Lime Seasoning, For Garnish

1
Preheat oven to 350 F.
2
1. Husk and clean corn and carefully cut kernels off the cobs into a large bowl.
3
2. Add red onion, red pepper, and jalapeno pepper into the bowl with the corn and mix to combine.
4
3. In a small bowl whisk together mayonnaise, lime zest, lime juice, 1 tablespoon of Mrs. Dash Fiesta Lime seasoning blend and smoked paprika.
5
4. Fold mayonnaise mixture into the corn making sure everything is covered with sauce. Crumble 1/2 of the queso fresco cheese in with the corn and mix well.
6
5. Pour into a 9x13 baking dish, dab butter slices evenly across top of corn, sprinkle with remaining queso fresco cheese and sprinkle 1/2 teaspoon of Mrs. Dash Fiesta Lime seasoning over top.
7
Bake uncovered in a 350 F oven for 1 hour.

1234

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 cups Fresh Corn (or 10 Ears Of Fresh Corn; You'll Get About A Cup Of Kernels Per Ear), 1/3 cups Finely Chopped Red Onion, 1 whole Red Pepper, Stem And Seeds Removed, Finely Diced, 1 whole Jalapeno Pepper, Stem And Seeds Removed Then Minced, and more.

Yes, Mexican Corn Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Corn Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions