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A golden baked corn casserole crumbled with white cotija cheese and scattered cilantro, surrounded by halved lime wedges and fresh jalapeños on a wooden table.
Stroller Envy

Mexican Street Corn-Inspired Jiffy Casserole with Cotija

A street-corn-inspired side with lime, chili powder, cilantro and cotija.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box; dry mix only
  • 15.25 oz canned whole-kernel corn drained well
  • 14.75 oz canned cream-style corn undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder divided
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 2 green onions thinly sliced

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter.
  2. Whisk eggs, sour cream, melted butter, lime zest, lime juice and 1/2 teaspoon chili powder. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix just until combined.
  3. Spread in dish and bake 45–55 minutes, until set and 165°F in center. Rest 10 minutes, then sprinkle with cotija, cilantro, green onions and remaining 1/2 teaspoon chili powder.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
Add cotija and fresh herbs after reheating if preparing ahead.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.