Fresh Corn Casserole
With local, sweet, and tender corn at its peak, it was the perfect time to test out a Fresh Corn Casserole from our local Junior League cookbook.
The hardest part of this Creamed Corn Casserole was shucking the corn and cutting it off the cob after it was cooked. Cheese and green chiles contributed additional depth of flavor to this tasty side dish.
Why You Must Make
- If you have access to local fresh corn, this is a delicious way to enjoy it!
- Adding diced green chiles gives it a little kick of heat.
- Sour cream and Monterey Jack cheese provide richness and along with the chiles, a southwest twist.
- Kitchen Staples – Butter. Eggs, Salt
- Fresh Corn – Steamed, cooled, then kernels removed to a bowl.
- Sour Cream – Full fat
- Monterey Jack Cheese – Grated
- Yellow Corn Meal
- Diced Green Chiles – Small 4-ounce can, drained (may omit if you don’t want anything spicy)
How to Make
- If you don’t have access to good fresh corn, you can use two 10-ounce bags of frozen corn, defrosted.
- Make sure the butter is cooled slightly before mixing it with the eggs. You don’t want to cook the eggs.
- If you’d rather use cheddar cheese, that would be delicious, too.
- The green chiles can be left out if you don’t like the heat, though they’re pretty mild when it comes to spiciness.
- If you want more heat, add a pinch or two of cayenne pepper, along with the green chiles, to the mixture.
Frequently Asked Questions
Corn Pudding usually contains cream and eggs. This casserole is made with sour cream and eggs, so it could be considered a corn pudding.
You can try pulsing small batches in your blender, using a mortar and pestle, or finely chopping until you get a blended consistency.
You May Also Like
- Corn Salsa from The Girl Who Ate Everything
- Elote Salad
- Jiffy Corn Casserole
- Grilled Corn on the Cob
- Black Bean, Avocado and Corn Salsa
- More of my Vegetable Side Dishes
- 9 ears of fresh corn, cooked and cut off the cob
- ½ cup butter, melted and cooled slightly
- 2 eggs
- 1 cup sour cream
- 10 ounces Monterey Jack cheese, shredded
- ½ cup yellow corn meal
- 4-ounce can of green chiles, drained
- 1 ½ teaspoons salt
- Grease a 7 x 11-inch baking pan and set aside.
- Preheat the oven to 350°.
- Cut corn from cobs, remove any bits of silk, and place in a large bowl.
- Puree half the corn, butter, and eggs in a food processor.
- Add the sour cream, cheese, corn meal, green chiles, and salt to the bowl with the remaining corn.
- Mix well, then add the pureed corn and stir until combined.
- Scrape into the prepared pan and smooth the top.
- Bake for 50-60 minutes.
May use 20 ounces of frozen and defrosted corn if corn on the cob is not available.
Adapted from Winners, Indianapolis Junior League Cookbook.
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Amount Per Serving: Calories: 428Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 126mgSodium: 732mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 15g
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