Add the corn and milk In the blender (divided into two batches and "pulse" the blender so it comes out chunky). Mix the remaining ingredients in a bowl. Once the corn and milk mixture are complete, add to other bowl with remaining ingredients. Mix well and add to a greased rectangle baking dish. Bake at 375 degrees for approximately 1 hour.
You can use cheddar cheese as well, but I found at the queso fresco works the best.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 73 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 23.5mg||7 %|
|Sodium 339.8mg||12 %|
|Potassium 264mg||7 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 36.5g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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