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!
• In the off-season, it’s easy to make this will frozen corn. Just defrost it before starting the recipe.
• 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.

Ingredient Notes

• Kitchen Staples – Butter. Eggs, Salt
• Fresh Corn – Steamed, cooled, then kernels removed to a bowl.
• Sour Cream – Full-fat will add a nice richness to this casserole.
• 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

Recipe Tips

• 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

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

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The Recipe:

Fresh Corn Casserole Recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Yield 8

A delicious summer side dish made with fresh corn.

Ingredients

• 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

Instructions

1. Grease a 7 x 11-inch baking pan and set aside.
2. Preheat the oven to 350°.
3. Cut corn from cobs, remove any bits of silk, and place in a large bowl.
4. Puree half the corn, butter, and eggs in a food processor.
5. Add the sour cream, cheese, corn meal, green chiles, and salt to the bowl with the remaining corn.
6. Mix well, then add the pureed corn and stir until combined.
7. Scrape into the prepared pan and smooth the top.
8. Bake for 50-60 minutes.

Notes

*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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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 126mgSodium: 732mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 15g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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