Summer Baked Corn Recipe
Cook Time: 30 minutes
Prep Time: 5 minutes
Total Time: 35 minutes
Recipe Category: Summer
Keywords: < 60 Mins, Oven, Easy
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Mexicorn | 2 cans |
| Cream of mushroom soup | 1 can |
| Milk | 3/4 cup |
| Soy sauce | 1 tbsp |
| French fried onions | 1 can (divided) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 49 kcal |
| Total Fat | 3 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 6.2 mg |
| Sodium | 302.8 mg |
| Carbohydrates | 3.8 g |
| Fiber | 0 g |
| Sugar | 0.2 g |
| Protein | 1.7 g |
Instructions
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Prepare the Corn: Open and drain the cans of Mexicorn, ensuring all excess liquid is removed.
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Combine Ingredients: In a mixing bowl, combine the drained Mexicorn with the cream of mushroom soup, milk, and soy sauce. Stir everything together until the mixture is well incorporated.
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Add French Fried Onions: Add half of the can of French fried onions to the mixture and stir to combine.
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Transfer to Casserole Dish: Pour the mixture into a greased casserole dish, spreading it evenly.
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Bake the Corn: Place the casserole dish in a preheated oven at 350°F (175°C). Bake for 25 minutes, or until the top is lightly golden and bubbly.
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Top with Onions: Remove the casserole from the oven and sprinkle the remaining French fried onions on top.
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Final Bake: Return the casserole to the oven and bake for an additional 5 minutes, allowing the onions to crisp up and turn golden.
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Serve: Once done, remove from the oven, let it cool slightly, and serve warm as a delicious side dish perfect for summer gatherings.
This Summer Baked Corn is a quick and flavorful side dish that pairs well with a variety of summer meals. With minimal preparation and a delicious combination of ingredients, this recipe will surely be a hit at your next family barbecue or dinner party. Enjoy the creamy texture of the corn combined with the crispy fried onions for a comforting and satisfying dish.
