Cheese-Chile Corn Squares
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
About 9 servings Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.
Ingredients
- 3 cups shredded Monterey Jack (12 ounces)
- 1½ cups fresh, frozen, or drained canned corn kernels
- 1 cup fine yellow cornmeal or masa harina
- 6 large eggs, well beaten
- 3 jalapeños or 1 poblano or New Mexico chile pepper, roasted, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
- Salsa, store-bought or homemade
- 1 Frijoles de la Olla (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cups shredded Monterey Jack (12 ounces)
- 1½ cups fresh, frozen, or drained canned corn kernels
- 1 cup fine yellow cornmeal or masa harina
- 6 large eggs, well beaten
- 3 jalapeños or 1 poblano or New Mexico chile pepper, roasted, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
- Salsa, store-bought or homemade
- 1 Frijoles de la Olla
Let's Cook
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Step 1.
Combine in a large bowl: 3 cups shredded Monterey Jack (12 ounces); 1½ cups fresh, frozen, or drained canned corn kernels; 1 cup fine yellow cornmeal or masa harina; 6 large eggs, well beaten; 3 jalapeños or 1 poblano or New Mexico chile pepper, roasted, chopped; 2 tablespoons chili powder; ½ teaspoon salt
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Step 2.
Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3-inch squares. Serve with: Salsa, store-bought or homemade; Frijoles de la Olla