We had a small 4th of July celebration. I made hamburgers, pulled pork, street corn casserole, and had some cut up watermelon. Rebecca brought over some very good brownies.
Mexican Corn Casserole
4 cups frozen corn, about 24 ounces
1 tablespoon olive oil
1 diced red pepper
1 bunch of cilantro minced, a few leaves for garnish
1 diced jalapeno
1/2 large red onion, diced
2/3 cup cotija cheese (ours was grated)
Dressing: (This dressing is so good I want to put it on other things! Burger topping, pasta maybe)
3 tablespoons sour cream
2 tablespoons mayo
4 tablespoons lime juice (about 2 limes)
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon chili powder
In a large skillet heat olive oil then add corn, red pepper, jalapeno, and onion.
Place corn mixture into a casserole dish.
Pour the dressing over the corn and mix together.
Top with the cojita cheese and cilantro.
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