Fresh Corn Casserole Tastes Even Better Than It Looks and It Looks Delicious!

 Big Sweet and Savory Flavor!
Corn season is here.  I found the most delicious dual color sweet corn at the grocery Saturday!  It was as good as Indiana corn in the summertime, and that is good!  We all love corn on the cob or roastin' ears as it is sometimes called.  This recipe calls for the corn to be cut from the cob and baked in a casserole disk.  Great for an easy do ahead meal.

HELPFUL HINT:  When cutting corn from the cob invert a smaller bowl onside a larger bowl.  Place one end of the cob resting on top of the small bowl and slice the kernels down into the bigger bowl.  When you are finished just fish out the small bowl and proceed with the recipe.

Ingredients for Fresh Corn Casserole:

Corn Cutting Tips.
6 ears of fresh sweet corn cut from the cob
1 large sweet onion diced
1 large red bell pepper diced
2-3 jalapeno peppers seeded and diced
1/4 pound bacon diced and fried crisp
1 T. salt
1/2 T. pepper
1 T. sugar
1 C. heavy cream

Preheat the oven to 350 degrees F.   Butter a glass baking dish and set it aside.

After cutting the corn off the cob into a large bowl remove the small bowl and combine all of the remaining ingredients including the bacon grease that cooked out of the bacon.  Pour it all into the buttered baking dish and bake for 1 hour.  Yield 6 servings,

Note this can also be made with leftover corn on the cob and is just as good!

1 comment:

Angela Schofield said...

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