Mexican Street Corn Casserole

Ingredients:

• 48oz frozen corn (3 pkgs) thawed
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup grated jack cheese
• 1 cup grated parmesan cheese
• 1 cup grated cotija cheese
• 1 egg
• 2 tablespoons butter
• 1/2 large onion diced
• 4 oz. can diced green chiles
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• salt & pepper to taste
• chili powder for garnish
• Jalapeño chopped

Directions:

• Preheat the oven to 400 degrees.
• Sauté onion in butter for 5 minutes
• Stir in mayonnaise, sour cream, jack cheese, parmesan cheese, egg, green chiles, jalapeño, cumin, salt, pepper, paprika, corn and half of the cojita cheese
• Grease a casserole dish with butter and spoon in mixture
• Bake for 20 minutes
• Top with remaining cojita cheese and a sprinkling of chili powder

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Hard Knox Corn Muffins

Ingredients

• 1 1/2 cup all-purpose flour 
• 2/3 cup granulated sugar 
• 1/2 cup yellow corn meal 
• 1 Tbsp baking powder 
• 1/2 tsp salt 
• 1 1/4 cup milk 
• 2 eggs, lightly beaten 
• 1/3 cup vegetable oil 
• 3 Tbsp butter, melted 

Instructions 

1. Pre-heat oven to 350 degrees F.  Grease or paper-line muffin cups. 
2. Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl. 
3. Combine mlk, eggs, vegetable oil, and butter in small bowl; mix well.   
4. Add to flour mixture; stir just until blended.   
5. Pour into muffins cups 2/3 full. 
6. Bake 20 minutes.

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