Big Poppa’s Burnt Bean Street Corn CasserolePosted on Thursday, October 19th, 2023 |
Course: Appetizer, Side Cuisine: Prep Time: 15 min Cook Time: 40 min Servings: 6-8
1 cup Sour Cream
1 box Jiffy Corn Bread Mix
1 stick Butter (melted and cooled)
15 ounces Fresh Corn (grilled and off the cob)
2 tbsp Sugar
1 large Jalapeño (roasted)
2 Eggs (beaten)
1 can Cream Corn
1/4 cup Milk
Queso Fresco
Big Poppa’s Jallelujah Lime Seasoning
Mexican Crema
In a large mixing bowl, combine the following ingredients: Jiffy Corn Bread Mix, cream corn, beaten eggs, sour cream, sugar, roasted jalapeño, milk, melted and cooled butter, and grilled corn. Mix thoroughly until all ingredients are well incorporated.
Grease a half pan to prevent sticking.
Pour the corn mixture into the greased pan, spreading it evenly.
Preheat your oven or smoker to 325 degrees Fahrenheit (163°C).
Place the pan in the preheated oven or smoker and bake for 30-40 minutes, or until the casserole is fully baked and has a golden-brown top.
Once the casserole is fully baked, remove it from the oven.
Sprinkle crumbled queso fresco over the top of the corn casserole for a deliciously cheesy finish.
Next, sprinkle Big Poppa’s Jallelujah Lime Seasoning over the queso fresco for an extra burst of flavor.
To add a finishing touch, drizzle Mexican crema over the casserole. For a neater presentation, you can use a ziplock bag with a small hole cut at the tip to control the drizzle.
Slice the casserole into servings and enjoy your Big Poppa’s Burnt Bean Street Corn Casserole!
