A garden fresh casserole featuring sweet summer corn and tomatoes, onion, sweet bell pepper and garden fresh herbs.

Fresh Corn Casserole

I don't watch QVC as much as I'd like to, well except during Christmas time, not because I don't love it, but because I do. I would be flat broke is all! At any rate, Terresa Ray was recently filling in as on-air host for two of my favorite Mississippi "Cookbook Ladies" Gwen McKee and Barbara Moseley of the Best of the Best cookbook series fame. She was on the 'In the Kitchen with David' segment to do a pre-sell on their upcoming and QVC exclusive August release, Recipe Hall of Fame Fresh from the Farmers Market cookbook. They sold out thousands of cookbooks on that show very quickly.

Anyway, on the table of all that delicious looking featured food, was a gorgeous casserole of fresh corn and tomatoes that I just could not get out of my mind. Y'all know by now that my mind stays focused on food most all the time, and frankly I get my inspiration from just about everywhere these days - including QVC!

Of course, they didn't reveal the recipe on the show, and besides the obvious, I couldn't tell exactly what the ingredients were. I knew it didn't look like the typical gooey or cheesycorn casseroles. It didn't have any kind of cornmeal or cornbread mix in it, and it wasn't souffle like or& fluffy like it had eggs. The only thing I could do was make an educated best guess on what might be in it, and experiment, and this was the result. I'll probably tinker with the recipe further, and though I have no idea if it remotely resembles their casserole, I couldn't have been more pleased with my results. It was delicious!

Preheat oven to 350 degrees F. and butter a 9 x 9 inch baking pan. Strip the corn and turn your knife over to the top, scraping it down the corn cob to "milk" the cobs and remove all of the pulp. Set the corn and pulp aside.

Cook two slices of bacon in a skillet and brown until crisp; remove to a paper towel and set aside for garnish. Slice remaining bacon into skillet and cook until cooked but not crisp. Add the onion and bell pepper and cook until softened.

Add the butter and flour.

Cook and stir for 3 minutes. Seed and chop tomatoes for one cup. I used some of my garden Romas, but any kind will do.

Add the corn and pulp to the bacon and veggie mixture. Stir in the sour cream and add the chopped tomato.

Add the basil, parsley, thyme, sugar, salt and pepper. Taste and adjust seasonings and transfer to the prepared baking pan.

Bake at 350 degrees F, uncovered for 15 minutes. Remove and top with slices of tomato. Again, I used Romas from my garden, which I think actually worked out nicely for the top. If I were doubling this for a 9 x 13 inch casserole, I would use a standard sized tomato. Use whatever tomatoes you have on hand though. Return the casserole to oven for another 15 minutes or until nice and bubbly. Chop the two slices of reserved bacon, and garnish the casserole with the it and the reserved basil and parsley.

I have to say that being a lover of vegetables, I absolutely loved the way this turned out, and... it's just a wonderful way to use some of the delicious sweet summer corn and fragrant garden tomatoes that never taste as good as they do right now. Enjoy!

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Fresh Corn Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 30 min |

Yield: About 4 to 6 servings

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Ingredients

• 3 large ears of corn, stripped and cut off the cob (about 3 cups)
• 5 slices of bacon, divided
• 1/2 cup of chopped Vidalia onion
• 1/4 cup of chopped green bell pepper
• 2 tablespoons of butter
• 2 tablespoons of all purpose flour
• 1/2 cup of sour cream
• 1 cup of seeded, chopped tomato
• 1 tablespoon of chopped fresh basil, plus extra for garnish
• 1 tablespoon of chopped fresh parsley, plus extra for garnish
• 1 teaspoon of chopped fresh thyme
• Pinch of granulated sugar
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 to 2 tomatoes, sliced

Instructions

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. Strip the corn and milk the cobs; set the corn and pulp aside. Cook two slices of bacon in a skillet and brown until crisp; remove to a paper towel and set aside for garnish. Slice remaining bacon into skillet and cook until cooked but not crisp. Add the onion and bell pepper and cook until softened. Add the butter and flour, cook and stir for 3 minutes. Add the corn and pulp; stir in the sour cream and add chopped tomato, basil, parsley, thyme, sugar, salt and pepper. Taste and adjust seasonings and transfer to the prepared baking pan. Bake at 350 degrees F, uncovered for 15 minutes. Remove and top with slices of tomato, return to oven for another 15 minutes or until bubbly. Chop the two slices of reserved bacon, and garnish the casserole with the it and the reserved basil and parsley. Double for a 9 x 13 inch casserole.

Variation: Can substitute 2 (15 ounce) cans of whole kernel corn, drained, or an equal amount of frozen corn.

Source: http://deepsouthdish.com

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