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Chipotle Chorizo Corn Casserole

  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 8

Ingredients

8
oz Mexican chorizo
1/2
cup corn flour, same kind used to make tortillas
1
teaspoon salt
1/2
teaspoon baking powder
2
cups corn kernels, drained
1
cup milk
1/2
cup sour cream
3
eggs
1/3
cup butter, melted
3
chipotle peppers in adobo
1/2
medium onion, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use fresh corn, canned or frozen corn.

Corn casserole is a typical dish from the south of the United States. It’s like cornbread but has a softer consistency similar to a soufflé. It’s an indispensable side for your Thanksgiving dinner. By adding a few chipotle peppers in adobo and a little Mexican chorizo, you can give a Latin twist to this classic southern dish.

Directions

  • 1 Preheat oven to 350 °F.
  • 2 Sautee chorizo in a non-stick frying pan on medium heat until fully cooked. Remove from heat and let cool.
  • 3 Lightly butter a medium-size baking dish.
  • 4 In a medium-size bowl, combine flour, salt and baking powder.
  • 5 Blend corn kernels along with milk, sour cream, eggs, butter and chipotle peppers. Blend until everything is fully processed. Pour over flour mixture. Add chopped onion and chorizo, mix well. Pour into buttered baking dish.
  • 6 Bake for 25 to 30 minutes or until lightly golden on top; remove from oven and serve.
  • 7 Enjoy!

Corn casserole is a typical dish from the south of the United States. It’s like cornbread but has a softer consistency similar to a soufflé. It’s an indispensable side for your Thanksgiving dinner. By adding a few chipotle peppers in adobo and a little Mexican chorizo, you can give a Latin twist to this classic southern dish.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

Corn casserole is a typical dish from the south of the United States. It’s like cornbread but has a softer consistency similar to a soufflé. It’s an indispensable side for your Thanksgiving dinner. By adding a few chipotle peppers in adobo and a little Mexican chorizo, you can give a Latin twist to this classic southern dish.