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Recipe: Cheesy "Big Corn" Casserole

If you've grown tired of traditional macaroni-n-cheese, I suggest trying this recipe that substitutes hominy (maize/corn kernels) for pasta. This dish is loosely based on a recipe from my dear cooking mentor, Ofelia.


  • 1/4 cup chopped white onion
  • 1 clove of fresh garlic, chopped
  • Two 15.5 ounce cans of hominy (drained and rinsed with water to remove extra starch)
  • One 4 ounce can of chopped green chile (drained and rinsed with water to remove "canned" taste)
  • 1/2 cup of chopped tomatoes
  • 2 tablespoons of butter
  • Salt and pepper, to taste
  • 1/2 cup of cream cheese (at room temperature)
  • 1/2 cup of sour cream
  • 1/2 cup of shredded Colby cheese
  • 1/2 cup of crushed Fritos

In a saucepan over medium heat, melt the butter. Add onions and garlic and saute until translucent. Add hominy, tomatoes and green chiles and saute for five minutes, stirring frequently. Remove from heat and set aside.

In a separate bowl, combine cream cheese and sour cream. Add salt and pepper to taste. Pour ingredients from the saucepan in to the bowl containing the sour cream and cream cheese. Stir components together to blend evenly. Fold mixture in to a lightly greased, 8x8 glass casserole/Pyrex/Le Creuset dish. Evenly top with crushed Fritos.

Bake uncovered in a 300 degree oven for twenty-minutes. Serves four.

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