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A black bowl filled with esquites, a creamy corn salad, topped with cilantro and vegan cheese. A bottle of NotCo Chipotle Mayo sits beside it.

NotCo Mexican Style Corn Bake

Prep

10 MIN

Total

40 MIN

Servings

10 servings

Enjoy a plant-based twist on a classic comfort food with this Mexican-style corn bake. Sweet corn, creamy NotMayo, and a blend of spices create a ...

Ingredients

  • 15.25

    oz

    2 cans 50% less sodium whole kernel corn, drained

  • 1/2

    cup

    NOTMAYO Plant-Based Dressing and Spread Original

  • 1/2

    tsp

    garlic powder

  • 1/4

    tsp

    ground red pepper (cayenne)

  • 1

    cup

    shredded Cotija cheese, divided

  • 1

    tbsp

    fresh lime juice

  • 1

    tbsp

    chopped fresh cilantro

Instructions

  1. Step 1

    Heat oven to 350*F.

  2. Step 2

    Combine corn, NOTMAYO, garlic powder, red pepper and 2/3 cup cheese.

  3. Step 3

    Spoon into 8-inch square baking dish sprayed with cooking spray.

  4. Step 4

    Bake 18 to 20 min. Or until heated through.

  5. Step 5

    Drizzle with lime juice, then sprinkle with cilantro and remaining cheese.

    Substitute:

    Substitute grated Parmesan cheese for the Cojita cheese.

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