Casserole comes together in less than 30 minutes
As soon as those ears of sweet corn hit the market, take a night to enjoy them as they are — piping hot with lots of butter. Then immediately move on to this warm and creamy corn casserole, because it is the most irresistible way to use up a few ears of sweet corn. It’s cheesy and indulgent, although the mix of tender kernels of corn, veggies, fresh herbs, and a pop of heat keep it in check so it’s not too heavy for summer.
THE SIDE DISH, CONDIMENT AND DIP THAT CAN GO ANYWHERE
Like all the best casseroles, this one is a crowd-pleaser that comes with the promise of ease and can be pulled together in less than 30 minutes. But unlike most casseroles, this version has no limit on what it can do. Pair it with a bowl of tortilla or pita chips, and it’s a hot corn dip that will keep people talking. Slide it onto the table with dinner, and it’s the side dish that pairs with everything from grilled chicken to burgers. It even works as a condiment for tacos, grilled sausages and nachos.
HOT CORN CASSEROLE Serves 6 to 8
Ingredients:
2 tablespoons unsalted butter
1 medium red bell pepper, cored, seeded and diced
1/2 medium onion, diced
4 cups fresh or thawed frozen corn kernels 2 cloves garlic, minced
2 teaspoons sweet paprika
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cream cheese, cut into
chunks and at room temperature
1 1/2 cups shredded sharp cheddar cheese
1/4 cup diced pickled jalapenos
2 scallions, green part only, thinly sliced
2 tablespoons chopped fresh cilantro
Directions:
Arrange a rack in the middle of the oven, and heat to 350 degrees.
Melt the butter in a 9- or 10-inch cast-iron skillet or oven-safe nonstick frying pan over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Stir in the corn, garlic, paprika, salt and black pepper, and cook for 1 minute more.
Remove the skillet from the heat. Scatter the cream cheese, cheddar, pickled jalapenos and scallions evenly over the corn. Stir until all the cheese is thoroughly melted.
Bake until hot and bubbly, about 15 minutes. Top with the cilantro, and serve warm.
Recipe notes: This casserole can be made entirely on an outdoor grill. Heat the grill to medium (about 350 degrees). Place the butter in the skillet, and heat covered on the grill for 3 minutes. Proceed with the recipe, cooking the casserole covered the entire time except for the occasional stirring.
Leftovers can be stored in a covered container in the refrigerator for up to three days.
Kelli Foster is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit comments or questions to editorial@thekitchn.com.