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July 5, 2013 ·

Mexican Corn Bake

Food· recipes· sides· Uncategorized

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Yesterday we celebrated Independence Day by having some close friends and family over after the local parade for lunch and to hang by our pool.  It’s become somewhat of a tradition.  I decided to try out a new recipe on everyone. It was a hit!  There wasn’t a lick of it left in the pan, so I knew I needed to share it with you today on Meals 4 Sharing Fridays!

 

 

First I need to share my beef brisket saga with you…..

You better have a sit for this one….

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Looks delicious no?!  Have you ever made brisket?  It’s a piece of meat that needs to be reckoned with.  It needs time, lots of time, low and slow is the way to go.  So I had planned on putting the oven brisket in at 1am, I had 16 pounds of brisket so I thought it would need approximately 8-9 hours, that would put us at 10 am.  My plan was to cut up the brisket put it in a “meat to be reckoned with” sized crock pot and head to the parade then we could eat as soon as we returned, around noon.

I fell asleep reading and never put the meat in the oven….until my alarm went off at 6:30am and I woke with a start, jolted out of bed and hollered “DA MEAT!!”.  Kenny was like who what huh huh huh!.  It’s a disaster I whined, we have 40 people coming over for lunch and no meat to eat, help meh, help meh.  What to do?  What to do?  I googled brisket…twas no help.  In desperation I tweeted Ree to see if she had any answers since it was her recipe. She pretty much said I was hosed, in a nice way of course.  I decided to amp up the oven to 400 degrees and then turn it down to 300 after an hour, and then push back lunch an hour or so.  It worked!!  The meat was perfect, and there wasn’t a dern scrap left!  7 hours total the brisket baked, I prayed pretty hard and trusted God would help me out… I’m calling this the Miracle of Da Meat. It will be added to the newest new testament (NNTV) soon, I’m sure of it.

 

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Ok now back to the real story….

My oldest daughter and I love Mexican Corn or Elote which translates to corn on the cob.  One problem is that Ainslie has braces and this makes for disastrous corn on the cob consumption, and I can tend to be a nightmare when it comes to eating corn on the cob, especially when it’s slathered with mayonnaise, cheese and spices, I’m a messy eater.  Recently Ainslie cut the corn off the cob and mixed it with all the mexican toppings….that’s when this recipe came to me WHa-BAM!  Why not cut the corn from the cob before cooking mix it with all the condiments that Mexican corn is eaten with and bake it?! Voila!  Easy to eat mexican corn.

I was thinking the recipe might need tweaking a bit, but everyone said NO, it’s perfect don’t change a thing….and it was all gone in a matter of minutes, there was nary a kernel left in the pan, so I decided to take the advice of friends and family and not change a thing!  I also thought I’d better share it with you real quick like, so you too can enjoy the delicacy of the Mexican Corn Bake many much times this summer….

Yes I said many much.  Don’t question my grammar…just make this corn, it’s good, real good.

 

IMG_7913Here is most everything you will need.  The red onion was shy and did not want to be photographed today so I let her sit this one out.  I’m not one to argue with an onion.

 

IMG_7908You’ll want to start with 10 ears of corn.

 

IMG_7910Cut it clean off the cob.

 

 

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Add in finely diced red onion, red pepper, and  jala-peh-no.

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Mrs. Dash Fiesta Lime seasoning is the key to this dish.  I’m telling you, you need to find this stuff.

 

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Mix together mayonnaise, fresh squeezed lime juice, lime zest, smoked paprika (this adds that smokey grill cooked flavor), and Mrs Dash Fiesta Lime Seasoning.

 

Ribbet collage

 

Mix the sauce in to the corn, making sure that the corn is completely covered with the sauce.

 

IMG_7920Crumble in half of the cheese.  If you can’t find Queso Fresco cheese I think finely shredded Monterey Jack would work too. Now pour it in a 9×13 pan dob 1/2 stick of butter over the top, crumble remaining 3 ounces of cheese over top and sprinkle with an additional 1/2 teaspoon give or take of Mrs. Dash, pop in a 350 degree oven for 1 hour.

 

 

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There she is…come to momma!

 

 

[print_this]

Mexican Corn Bake
serves 10-12
10 ears fresh Corn, or 10 cups of frozen corn
1/3 cup finely chopped Red Onion
1 Red Pepper, finely chopped
1 Jalapeno Pepper, seeded and minced, or if you want it spicy keep the seeds in
1 cup Mayonnaise
the zest from 1 Lime
juice from 1/2 a Lime
1 tablespoon Mrs Dash Fiesta Lime Seasoning Blend + 1/2 teaspoon for garnish
1/2 teaspoon Smoked Paprika
1/4 cup Butter, cold and sliced into thin pieces
6 ounces Queso Fresco Cheese

Preheat oven to 350 degrees.
1. Husk and clean corn, cut kernels off the cobs into a large bowl.
2. Add red onion, red pepper, and jalapeno pepper to corn and combine.
3. In a small bowl whisk together mayonnaise, lime zest, lime juice, Mrs. Dash Fiesta Lime seasoning blend, and smoked paprika.
4. Fold mayonnaise mixture in to the corn making sure everything is covered with sauce. Crumble 1/2 of the queso fresco cheese in with the corn and mix well.
5. Pour into a 9×13 baking dish place 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. Bake in a 350 degree oven for 1 hour uncovered.

Enjoy!

[/print_this]

 

I look forward to corn on the cob all year long, I can’t get enough of it!  What summer fresh vegetable can’t you wait to have when it’s in season?

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Theres’s my pretty plate. Nummy for my tummy!

Ribbet collage

4th of July 2013

TIME TO LINK UP!!  If you have a recipe from your blog you want to share link up below or if you don’t have a blog well then tell us all about it in the comments!

Much Luv, Sheila

Previous Post: « Slow Cooker Italian Meat Sauce ~ Dinner Dilemma with The Chef Next Door
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Reader Interactions

Comments

  1. Angie | Big Bear's Wife says

    July 5, 2013 at 10:30 am

    looks good! I love “mexican cheesy corn”! I know I’ll love this!

    • Sheila says

      July 7, 2013 at 12:20 pm

      Angie, Thanks for stopping by! I hope you try and like ; ) this corn dish! Sheila

  2. Carrie says

    July 5, 2013 at 12:02 pm

    Everything looks DELICIOUS!! I’m so glad to hear your brisket situation worked out. 🙂 Love your pics from the day…looks like fun had by all. We weren’t sitting too far away from you guys at the parade!

    • Sheila says

      July 7, 2013 at 12:23 pm

      Carrie, that’s so funny! There are so many people that it’s hard to take it all in, at least it wasn’t as hot this year ; ) Sheila

  3. chellie says

    July 5, 2013 at 12:09 pm

    Drooling! Need to make that! Do you find your queso fresco at meijer, or elsewhere? Supermercado?

    • Sheila says

      July 7, 2013 at 12:23 pm

      Chellie, yes I got it at Meijer, in the cheese area that’s up front (in the Jenison store). xoxo Sheila

  4. kelley {mountain mama cooks} says

    July 6, 2013 at 9:54 am

    Yum! I’ve never done a corn bake. Looks like I’m missing out! Your holiday looks like it was a good one!!

  5. Cathy Pollak ~ Noble Pig says

    July 6, 2013 at 11:09 am

    That looks insanely delicious! I even have the Fiesta Lime in the cupboard!!

  6. Karin Nelson says

    July 6, 2013 at 11:10 am

    Oh my word, Sheila; this is the recipe I’ve been waiting for! I love corn in casseroles, and this takes it to a new level! Also, I’m super excited to hear that Mrs. Dash makes a Fiesta Lime seasoning! Can’t wait to get it! By the way, I’ve substituted feta cheese for queso fresco in a couple recipes, with really nice results. Maybe just a little less, since feta can be strong.

    • Sheila says

      July 7, 2013 at 12:17 pm

      Karin, I wondered about Feta…good to know that you have substituted, the texture is definitely for the same. xoxox Sheila

  7. Maureen | Orgasmic Chef says

    July 7, 2013 at 4:41 am

    I think we’ve all done this with a dish and haven’t had your success. well done!

    Your Mexican corn bake sounds (and looks) fantastic. I’m dying to try it.

  8. Lauren @ Climbing Grier Mountain says

    July 8, 2013 at 12:00 pm

    Um, I could eat an entire container of this mexican corn bake! Can’t wait to try this recipe! I hope you had a wonderful 4th!

  9. Melissa M says

    July 25, 2013 at 11:50 am

    Wow, thought I was wasting time surfing the net, and found this! My corn loving braces girl will love this, too!

    • Sheila says

      July 25, 2013 at 6:40 pm

      I’m so glad you found this! Not sure I will ever eat it off the cob again, this way is so delicious and easy to eat! Enjoy!

  10. Ashley P says

    August 15, 2013 at 6:46 pm

    Yum! I think I’ll try adding some shredded chicken and make a meal of it! 🙂

    • Sheila says

      August 16, 2013 at 8:50 am

      What a great idea!!

  11. Lynn Gray says

    July 22, 2014 at 9:23 am

    This looks really yummy! I thing I’ll try it for our next friends potluck. Luv Ya Mom

  12. Tim says

    November 3, 2014 at 3:28 pm

    If I use frozen corn does it need to be unthawed first?

    • Sheila says

      November 3, 2014 at 6:35 pm

      No need to thaw, I think you could mix it up with the frozen corn. Enjoy!

  13. Deb says

    November 24, 2015 at 7:02 pm

    Can this be made a couple of days ahead ?

    • Sheila says

      November 25, 2015 at 10:47 am

      Yes! I’ve made it 2 days ahead before. Enjoy!

Trackbacks

  1. Monday chitter chatter says:
    July 20, 2015 at 1:44 pm

    […] pot crack chicken.  Seriously crack-a-licious.  I will be making this one again!  I also made this corn that is also like crack.  I’ve seriously never had crack, nor do I intend to, but I hear […]

  2. Top 10 Pinned Recipes says:
    October 17, 2016 at 2:05 pm

    […] Mexican Corn Bake – this recipe was born out of our love of Mexican elote corn and the fact that I and three […]

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