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Next time you’re in the grocery store or visiting the farmers market and see corn priced at those insane summer prices (last week, ears were 10 for $1 in my neck of the woods!), scoop up a full bushel of them and head straight to the kitchen. Because this corn casserole may be the best way to cook up the flavors of the season.
Fresh corn, cheddar cheese, creamy ricotta. As I was mixing it all together, a friend stopped by, peered into the bowl and said, “When is this coming out of the oven? I need to come straight back for all the bites.”
And she did.
At which point she sat at the kitchen island, forked big bites into her face and kept exclaiming, “Oh my. Tell me this is on my diet.”
It isn’t. But I assured her it was. Because that’s what friends do.
As she left, she waved excitedly and shouted over her shoulder, “Worth every bite!”
I headed back into the kitchen, took a few extra bites myself, hummed aloud and agreed. Yep, this one is worth every bite.
If roasting a couple dozen ears of corn on your outside grill isn’t feasible, here are two alternatives: 1) Place over the flame of a gas stove until charred or 2) Hit the freezer section and purchase pre-grilled bags of frozen fire-roasted corn.
8 15 minutes
Heat oven to 375 degrees F.
In a large bowl, stir together corn, eggs, cheeses. In a second bowl, whisk together half and half, cornstarch, garlic, salt, and pepper. Add this mixture to the corn mixture. Stir well.
Pour into an 8x13” baking dish. Bake for 40-50 minutes, or until the edges turn golden brown and the center of the casserole is set.
Top with sour cream and sour cream. Garnish with a sprinkling of chili powder, if desired.
Make a loaded corn casserole by stirring diced green or purple onions, diced red peppers and/or crumbled bacon bits for an extra tasty dish.