Fresh Corn Casserole w/ Chilies

This is one of the all-time best. So simple. With a little Mexican hint. Keep it in mind for the upcoming holidays. This recipe can be served hot – as a side dish, or cold – as a lovely lunch course  accompanied with shrimp or chicken breast, some sliced heirloom tomatoes, and a glass of white wine or Champagne!

Fresh Corn Casserole

2 cups fresh corn kernels (approx 5 ears) Silver Queen preferred
1 stick sweet unsalted butter, melted
2 eggs
1 cup sour cream
1 cup diced Monterey Jack cheese
1/2 cup cornmeal
1 4-0z can diced green chilies, drained
1 1/2 teaspoons salt
(If you like your “corn puddings” a bit on the sweet side, add sugar accordingly. Usually 2 – 3 teaspoons.)

Preheat oven to 350 degrees. Butter 2-quart rectangular casserole. Puree 1 cup of corn with butter and eggs in food processor.

Mix remaining ingredients in medium bowl. Add pureed mixture and blend well.  Pour into prepared pan. A few pats of butter may be placed atop pudding for added richness. Bake, uncovered for 50 – 60 minutes. Or until bubbly and light golden brown. 

This may be prepared a day in advance and reheated. It freezes beautifully. Defrost completely before reheating for best results.

 

 

 

 

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