Mexican Street Corn Casserole with Cottage Cheese
Ingredients
- 30 ounces canned or frozen corn (2 cans)
- 1 yellow zucchini (diced)
- 1/4 cup white onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon avocado oil
- 1/3 cup mayonnaise
- 1 cup cottage cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 6 ounces fresco cheese
- 2 tablespoons chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with avocado oil or your preferred cooking spray.Finely dice the yellow zucchini and onion. Mince the garlic cloves. If using canned corn, drain and rinse the corn kernels. If using frozen corn, thaw and drain any excess water.In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the corn, chopped onion, garlic, and sauté until soft, fragrant, and lightly browned, about 5-7 minutes. Transfer to a plate lined with paper towel and press out any excess moisture.
- Add the cottage cheese and mayo to a chopper cup with an immersion blender, an upright blender, or food processor and blend until smooth.In a large mixing bowl, combine the cottage cheese mixture, cooked vegetables, queso fresco, paprika, and salt, and stir until well combined.Pour the mixture into the prepared baking dish and spread it out evenly. Lightly dust the top with more paprika.Bake for 35-40 minutes, or until the top is lightly golden and the casserole is bubbly. Remove the casserole from the oven and let it cool slightly. Sprinkle the chopped cilantro and more crumbles of cheese over the top before serving.
Video
Notes
Excess Liquid: Be sure to press the sauteed vegetables between paper towels to remove excess moisture. This will minimize any additional liquid in the bottom of the casserole after it's baked.
Cottage Cheese Texture: I recommend blending the cottage cheese first to remove the curdled texture, but you do not have to. The casserole will still taste delicious!
Did you make this recipe?Please let me know in the comments below how it turned out :)