Thursday, August 4, 2011

Fresh Corn Casserole

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




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

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


NOTE Request for Access is for document editing purposes only. You do NOT need to request access to print!

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Layered Squash Casserole
Stuffed Summer Squash
Fresh Corn Salad
Posted by on August 4, 2011

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed