This baked corn casserole is a great substitute for the unhealthy version typically served at family functions or on holidays. You know the one with tons of butter and cheese. This version has a Southwest influence by using mild green chilies, salsa or enchilada sauce, avocado and a sprinkling of cilantro. If you want to add another layer of flavor you could throw in some black beans.
I have designed this one to be served as an appetizer with fresh baked chips (especially corn chips) see my recipe for the baked version. It’s delicious and so flavorful as a dip and would be perfect for any kind of party or gathering.
We use tofu in this recipe. Tofu is a great source of protein. See my post, “The Safety of Soy” if you have concerns about eating soy.
It also uses corn and while I state you can use canned, the fresher is just so much better. If you feel intimidated about cutting fresh corn off the cobb, standby I found this easy tutorial. If you’re still not sure you want to do it that method…. no problem, there are some handy kitchen tools you can use that make cutting fresh corn a breeze!
You don’t have to just pigeonhole this recipe for appetizers. It is hearty and delicious enough to have as a side dish or complete meal. You can serve this with a nice salad or crunchy slaw or even fruit salad. It would make a yummy meal and it’s quick and easy enough to serve on a weeknight. It doesn’t take long to prepare so busy moms and wives can appreciate this recipe.
Inspired by Chez Cayenne’s recipe
I'd love to hear your feedback in the comments below for this Baked Corn Casserole! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking