Mexican Corn Casserole

Ingredients

  • 1 tbsp. Jean Bâton Organic No Sugar Mayonnaise
  • 500 grams of canned corn
  • 100 grams grated Parmesan cheese
  • 2 spring onions
  • 1 tsp smoked paprika powder
  • 50 grams of feta cheese
  • 1 red pepper
  • fresh coriander
made with view product available at
Preparation time:
30 minutes
Number of people:
2 people
  1. Preheat the oven to 180 degrees.
  2. Finely grate the Parmesan cheese. Crumble the feta cheese. Cut the spring onion and red pepper into rings. Rinse the corn briefly and drain well.
  3. Put the corn in a baking dish and stir in 1 tbsp mayonnaise,1 tsp smoked paprika powder and half the spring onions. Sprinkle the corn with the Parmesan and place in the oven for +/- 20 minutes until the cheese is melted and golden brown.
  4. Serve the corn with the other half of the spring onion and red pepper rings (to taste how much spice you want) and finish with the crumbled feta and some fresh cilantro leaves. Enjoy!

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