Looking for the ultimate summer side dish that won’t tank your macros? This High-Protein Street Corn Casserole brings all the smoky, tangy flavor of Mexican street corn but wraps it into a macro-friendly bake. Thanks to a clever blend of cottage cheese and egg, you get 10 grams of protein per serving in a creamy, Tajín-spiced dish that pairs perfectly with grilled chicken or steak.
8 Servings
194 Calories
10g Protein
23g Carbs
8g Fat
Ingredients
- 7 cups raw or frozen corn kernels (about ten ears)
- 1 1/2 cups low fat cottage cheese (I used good culture brand)
- 1/4 cup mayonnaise (I used Hellman’s)
- 1 egg
- 1/4 + 1/4 cup grated Cotija cheese
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon + 1/2 teaspoon Tajin brand seasoning, divided
- 1/4 cup chopped cilantro
- 1 teaspoon butter, for greasing the dish
Directions
- Preheat the oven to 375 degrees.
- Place the corn kernels in a large bowl.
- Place the cottage cheese, mayonnaise, egg, 1/4 cup cotija cheese, and 1 Tablespoon Tajin in a magic bullet cup. Blend until smooth.
- Pour the blended mixture into the corn and stir well.
- Add the cilantro (or parsley if using) and stir.
- Grease a 13 x 9 pan (or equivalent) with the butter.
- Spoon the corn mixture into the buttered casserole dish. Sprinkle the top with remaining 1/2 teaspoon Tajin, and 1/4 cup grated cotija cheese.
- Bake for 35 minutes or until the top is golden and the casserole is bubbling.
- Remove from the oven and cool for ten minutes.
- Garnish with additional Cilantro before serving if desired.
Meal Prep Tips
The "Bake and Portion" Method (Best for Quick Lunches)
If you prefer your meals fully cooked and ready to microwave:
Let it cool completely: Never pack the casserole into containers while it's hot. The steam will trap condensation in the container, making the top layer mushy.
Portion with paper towels: Place a folded piece of paper towel at the bottom of your meal prep container, or lay it right on top of the casserole slice. This absorbs any excess moisture released by the cottage cheese during storage.
Reheat low and slow: Eggs get rubbery if blasted with intense heat. Microwave your portion at 50% or 60% power for 1.5 to 2 minutes. It heats the center evenly without overcooking the edges.