![Creamy Corn Casserole with Lime, Chiles & Cilantro](https://cdn.statically.io/img/www.eatingwell.com/thmb/TzTp0UIZjZTnS3mWxA5677OqQZg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/creamy-corn-casserole-2000-f4a3b24435d44503a3662741b4b06bd7.jpg)
Ingredients
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1 tablespoon canola oil
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½ medium white onion, chopped
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2 serrano peppers, seeded and chopped
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6 cups fresh corn kernels (from about 12 ears) or thawed frozen corn kernels
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½ teaspoon ground pepper
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1 teaspoon grated lime zest
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2 tablespoons lime juice
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½ cup whole milk
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2 large eggs, beaten
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½ cup chopped fresh cilantro, plus more for garnish
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1 cup sour cream, divided
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½ cup all-purpose flour
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½ cup fine yellow cornmeal
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1 tablespoon granulated sugar
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1 ½ teaspoons baking powder
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¾ teaspoon salt
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¾ teaspoon ancho chile powder, divided
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1 tablespoon water
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⅓ cup crumbled cotija cheese
Directions
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Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
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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.
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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.
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Bake until lightly browned and set, 35 to 40 minutes. Let stand at room temperature for 10 minutes.
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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.
Nutrition Facts (per serving)
223 | Calories |
9g | Fat |
31g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size about 1/2 cup | |
Calories 223 | |
% Daily Value * | |
Total Carbohydrate 31g | 11% |
Dietary Fiber 3g | 11% |
Total Sugars 9g | |
Protein 7g | 14% |
Total Fat 9g | 12% |
Saturated Fat 4g | 20% |
Cholesterol 54mg | 18% |
Vitamin A 516IU | 10% |
Sodium 355mg | 15% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.