Easy Corn Casserole
Baked Corn Casserole is a classic comfort food for family dinners and potlucks. This creamy and cheesy casserole is made with fresh or canned corn, low-fat cheese, and a mixture of milk and egg whites. It's easy to prepare and can be customized with your favorite herbs and spices. So whether you're looking for a hearty side dish or a main course, this Baked Corn Casserole will surely be a crowd-pleaser.
Ingredients
- 1 large onion , chopped
- ¼ cup avocado oil, butter (melted), or canola oil
- 100 g low-fat ricotta cheese
- 200 g low-fat mozzarella, shredded
- 500 ml skimmed milk , room temperature
- 4 large egg whites , room temperature
- 1 teaspoon kosher salt (to taste)
- 1000 g Fresh corn , steamed fresh corn, canned corn, or thawed frozen corn
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 2-quart baking dish and dust with cornmeal. Set aside.
- In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
- Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
- In a large bowl, combine the corn mixture, cheeses, and cook onions until well combined. Transfer the batter to the prepared baking dish. Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean.
- Let the Corn Casserole cool in the pan for at least 15 minutes before cutting. Serve warm or at room temperature. Let it cool, then cut into square pieces. Healthy Corn Casserole can be kept at room temperature for up to 1 day or refrigerated for up to 5 days in an airtight container, or wrapped in plastic wrap once completely cooled. Enjoy!
Notes
How to Store & Reheat
To store: Corn Casserole tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Corn Casserole to cool completely before wrapping it in plastic wrap, and it will keep in the fridge for up to 5 days. When ready to serve, warm the casserole in a 325-degree oven for about 15 minutes until warmed.
How to Freeze
Baked Corn Casserole can be frozen in a freezer-safe airtight container for up to 3 months—thaw overnight in the refrigerator. When you're ready to eat, warm it up in the microwave for 5 to 8 minutes or until heated.
Nutrition Facts
Easy Corn Casserole
Amount per Serving
Calories
317
% Daily Value*
Fat
26
g
40
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
65
mg
22
%
Sodium
244
mg
11
%
Potassium
325
mg
9
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
241
IU
5
%
Vitamin C
6
mg
7
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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