Grilled Corn Casserole

Grilled Corn Casserole

16 servings


15 minutes


60 minutes

  • 3 (16 oz bags fire-roasted corn (or 8 cups grilled corn)
  • 4 eggs
  • 15 oz ricotta cheese
  • 2 cups sharp cheddar
  • 2 cups white cheddar
  • 1 ½ cups half and half
  • 3 Tbsp cornstarch or ¼ cup flour
  • 1 Tbsp garlic puree
  • 2 teaspoons salt
  • Fresh ground pepper
  • ½ bunch green onions, diced
  • 8 oz sour cream
  • ½ teaspoon chili powder (optional, for garnish)

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.