Mexican Corn Casserole {Gluten-Free!}
Prep time: 
Cook time: 
Total time: 
Yield: 4-6 side dish servings
  • 2 ears corn
  • ½ cup butter, softened
  • ⅓ cup corn flour
  • ¼ cup water
  • ¼ cup cornmeal
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 2 tablespoons sour cream or Greek yogurt
  • 1 egg
  • ⅓ cup chopped scallions
  • ⅓ cup shredded chihuahua cheese
  1. Preheat oven to 350 degrees. Grease an 8x8-inch baking dish. Set aside.
  2. Cut the corn kernels from the cobs. Using the back of your knife, scrape up the cobs to release the "milk". Reserve this "milk" with the corn. Set aside.
  3. In a large bowl, cream butter. Mix in the corn flour and water until thoroughly combined. Add the cornmeal, sugar, sour cream, egg, salt and baking powder; mix until combined. Add the corn, scallions, and cheese and mix.
  4. Pour mixture into prepared baking dish and bake, covered, for 40-45 minutes, or until center is set.
Recipe by Stephie Cooks at