Creamy Mexi-Corn Casserole

Creamy Mexi-Corn Casserole
Creamy Mexi-Corn Casserole

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La Cocina Goya

This Mexican-flavored, creamy side dish takes only twenty minutes to prepare. Make it in a snap by blending GOYA® Low Sodium Golden Corn with cream cheese, recaito, jalapeño Salsita, pimientos, scallions and cheese. Then bake and devour!

  • Ingredients
  • Directions

2 cans (15 oz.)

GOYA® Low Sodium Golden Corn, drained well

½ pkg. (8 oz.)

cream cheese, softened



1 jar (6.5 oz.)

GOYA® Fancy Pimientos, well drained and chopped


scallions, chopped

¾ cup

shredded Mexican cheese blend


Kitchen View

Step 1

Preheat oven to 350° F. Coat a 2-quart baking dish with cooking spray. Blend 1 cup corn in mini-processor or with hand blender, scraping down sides as needed. Add cream cheese and blend until smooth. Scrape into large bowl.

Step 2

Stir in cornmeal, recaito, Salsita and milk until combined. Stir in pimientos, scallions, Mexican cheese and remaining corn. Scrape into prepared dish and spread level. Cover with foil.

Step 3

Bake 30 minutes. Remove foil and bake until heated through in center, 10 minutes more.

Tip by La Cocina Goya

Prepare casserole up to Step #2 and refrigerate up to 1 day in advance.

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