Meatless Monday - Cheesy Mexi Corn Casserole

 

Let me start by giving credit where credit is due, as I snagged the idea for this recipe from the Taste of Home Best Church Supper Recipes cookbook. The original one was submitted by Patricia Barkman of Riverton, Manitoba, thank you! As usual I couldn't leave well enough alone, as this looked like a great main dish idea with a few additions/changes. I didn't use egg substitute as we just don't use the stuff, and I think reduced fat sour cream is, well.... just yucky! I have my own way of making sour cream low fat that actually tastes much better. I didn't use low fat cheddar either for the same reason. I did add bell pepper and onion though and it was a hit! The corn is double the original recipe as well and I left out the two tablespoons of butter as it just didn't seem necessary to have them and I added the italian seasoning. I also dchange the name, because it isn't quite the same and spoonbread doesn't really describe my version which is more of a quiche or souffle type dish.

Cheesy Mexi Corn Casserole

3 large eggs
1 15 oz. can corn, drained
1 15 oz. can cream corn
1/2 c. each sour cream and plain non fat yogurt
1 c. grated cheddar cheese
1 4 oz. can chopped green chilies, drained
1/2 c. each finely chopped red or green bell pepper and onion
1/2 c. cornmeal
1/2 t. each italian seasoning and salt
1/2 t. worcestershire sauce
1/8 t. cayenne pepper

In a large bowl beat eggs, then add the rest of the ingredients. Stir until blended. Pour into 9 inch square baking dish, coated with non stick spray. Bake at 350 degrees for 35-40 minutes, or until knife inserted in center comes out clean.  Yield 9 servings.

Tasty Tuesday - Mexi-corn Salad

I had a craving one day for something with corn, and tomato and bell pepper, onion, and then I had to add avocado, cilantro and hubby wanted olives. This is reminiscent of cowboy salsa that you can get at Soelberg's in Grantsville, Utah, but mine has less liquid, and is not so sweet. It's a super cool, super easy summer salad that's a great side dish for sloppy joes, or any grilled meat as well as a Mexican dinner. I would add some minced jalapeno's if you want to make it a salsa, which would be soooo yummy! Oh sure, I thought about adding black beans, but then the corn gets lost and really, it's so good without the beans, unless, again, you want to make it a salsa. Here's the recipe, and happy summertime eating!

Mexi-corn Salad

1 15 oz. can of corn, drained
1/2 cup each diced grape tomatoes, black olives, bell pepper, and purple onion
1/2 a large avocado, diced
2 T.  each minced cilantro, vinegar and oil
1 t. Italian seasoning
1 T. sugar
1/2 to 1 t. seasoning salt
 1/2 t. coarse ground pepper
After mincing and dicing all the ingredients that need it, mix everything in a medium size bowl and chill. Warning, you might want to make a double batch as this will go quickly, even my 88 year old mother-in-law who is rather picky when she knows what the ingredients are, raved about this. Serves 4 to 6. Enjoy!