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Photo: Greg DuPree
Active Time:35 minsTotal Time:1 hr 20 minsServings:10Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 20 minsServings:10
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil½mediumwhite onion, chopped2serrano peppers, seeded and chopped6cupsfresh corn kernels (from about 12 ears) or thawed frozen corn kernels½teaspoonground pepper1teaspoongrated lime zest2tablespoonslime juice½cupwhole milk2large eggs, beaten½cupchopped fresh cilantro, plus more for garnish1cupsour cream, divided½cupall-purpose flour½cupfine yellow cornmeal1tablespoongranulated sugar1 ½teaspoonsbaking powder¾teaspoonsalt¾teaspoonancho chile powder, divided1tablespoonwater⅓cupcrumbled cotija cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
½mediumwhite onion, chopped
2serrano peppers, seeded and chopped
6cupsfresh corn kernels (from about 12 ears) or thawed frozen corn kernels
½teaspoonground pepper
1teaspoongrated lime zest
2tablespoonslime juice
½cupwhole milk
2large eggs, beaten
½cupchopped fresh cilantro, plus more for garnish
1cupsour cream, divided
½cupall-purpose flour
½cupfine yellow cornmeal
1tablespoongranulated sugar
1 ½teaspoonsbaking powder
¾teaspoonsalt
¾teaspoonancho chile powder, divided
1tablespoonwater
⅓cupcrumbled cotija cheese
Directions
Heat oil in a large skillet over medium heat. Add onion and serranos; cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 5 minutes. Add corn and pepper; cook, stirring occasionally, until the corn is softened, about 5 minutes. Remove from heat; stir in lime zest and lime juice.
Transfer half of the corn mixture to a blender; add milk. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on medium speed until mostly smooth, about 15 seconds. (Use caution when blending hot liquids.) Transfer to a large bowl; stir in eggs, cilantro, 3/4 cup sour cream and the remaining corn mixture. Add flour, cornmeal, sugar, baking powder, salt and 1/4 teaspoon chile powder; stir to mix well. Pour into the prepared baking dish.
Bake until lightly browned and set, 35 to 40 minutes. Let stand at room temperature for 10 minutes.
Combine water and the remaining 1/4 cup sour cream in a small bowl; stir until smooth. Drizzle the mixture over the casserole and sprinkle with cotija and the remaining 1/2 teaspoon chile powder. Garnish with cilantro, if desired.
To make ahead
Refrigerate baked casserole for up to 2 days; reheat, covered, in a 325°F oven.
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)223Calories9gFat31gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
