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.
Ingredient Notes
- 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
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
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
Fresh Corn Casserole Recipe
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
- 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.
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:
8Serving Size:
1Amount 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.
10 Comments on “Fresh Corn Casserole”
I don’t see a temperature. Is 350 appropriate?
Yes, it should be 350. Thanks for letting me know and hope you enjoy!!
This sounds wonderful! Have you ever microwaved your corn cobs? I got the trick from Melissa Clark. Just roll 4 of them in a towel and microwave on high for 6-7 minutes. Let them sit in there and cool slightly. Once you can handle them, pull off the leaves. Everything comes off in 2-3 pulls. NO SILK!!! It’s so crazy and I wish I had learned this trick years ago.
Hi, Mimi, I usually steam the corn for 2-3 minutes. But I like the idea of not having to deal with the silk! Thanks for the tip!
You are making us so hungry. We just bought free corn from the market so can’t wait to try this recipe. Got to enjoy it whilst it is in season.
Thanks for the recipe! There’s local corn everywhere right now.
Tis the season for corn!!! This fresh corn casserole would be the bomb at a summer bbq or potluck. Delicious!!
Velva
I would love this! Just had some PA Dutch grown corn on Friday, good stuff:@) Bill ate the Chile’s???
A bit shocking, but YES, he ate the chiles. They were pretty mild!!
Looks like a wonderful dish, esp. if you enjoy corns!