Mexican Corn Bake

• 10 cups Fresh Corn (or 10 Ears Of Fresh Corn; You'll Get About A Cup Of Kernels Per Ear)
• 1/3 cups Finely Chopped Red Onion
• 1 whole Red Pepper, Stem And Seeds Removed, Finely Diced
• 1 whole Jalapeno Pepper, Stem And Seeds Removed Then Minced
• 1 cup Mayonnaise
• 1 whole Lime, Zested
• 3 Tablespoons Lime Juice
• 1 Tablespoon Mrs Dash Fiesta Lime Seasoning
• 1/2 teaspoons Smoked Paprika
• 6 ounces, weight Queso Fresco Cheese
• 1/4 cups Butter
• 1/2 teaspoons Mrs. Dash Fiesta Lime Seasoning, For Garnish

1. Preheat oven to 350 F.
2. 1. Husk and clean corn and carefully cut kernels off the cobs into a large bowl.
3. 2. Add red onion, red pepper, and jalapeno pepper into the bowl with the corn and mix to combine.
4. 3. In a small bowl whisk together mayonnaise, lime zest, lime juice, 1 tablespoon of Mrs. Dash Fiesta Lime seasoning blend and smoked paprika.
5. 4. Fold mayonnaise mixture into the corn making sure everything is covered with sauce. Crumble 1/2 of the queso fresco cheese in with the corn and mix well.
6. 5. Pour into a 9x13 baking dish, dab butter slices evenly across top of corn, sprinkle with remaining queso fresco cheese and sprinkle 1/2 teaspoon of Mrs. Dash Fiesta Lime seasoning over top.
7. Bake uncovered in a 350 F oven for 1 hour.

fresh corn, red onion, red pepper, pepper, mayonnaise, lime juice, fiesta, paprika, fresco cheese, ubc

Taken from tastykitchen.com/recipes/sidedishes/mexican-corn-bake/ (may not work)