Corn is one of my absolute favourite vegetables. I always wait with great anticipation for the fresh Ontario peaches and cream variety that is so bountiful in August. Some nights I'll just eat three ears for dinner, but as this isn't practical on a year round basis, I've collected a wide variety of other recipes to try and fulfil those mid winter cravings.
Dad's Corn Custard
2 ½ cups corn kernels (5 ears fresh or frozen)
1 Tbs. baking powder
½ lb. Monterey Jack cheese, chopped
½ lb. Cheddar cheese. Chopped
4 fresh green chiles, peeled and seeded and chopped
3 Tbs. sugar
3 cups heavy cream
1 Tbs. salt
Preheat oven to 350 degrees
Serving Suggestions & Notes:
- In a food processor combine corn, baking powder, both cheeses and sugar until corn kernels are just broken down. Do not puree.
- In a bowl, whisk together eggs and cream. Add corn mixture and salt, and stir well.
- Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1 hour or until set.
This dish is a family favourite at Thanksgiving and Christmas, with fierce competition over who gets to take home the leftovers. The recipes can be cut in half for a regular meal as well. Cooking time varies greatly depending on the over you're using. It will take at least 1 hour to set (even when halved).
Chile Corn Casserole
3 16 oz. cans peaches and cream corn, drained
16 oz. pickled green chiles, drained
13 oz. evaporated milk
2 cups fine cracker crumbs
5 oz mild Cheddar cheese, shredded
½ cup butter, melted
Serves: 10 to 12
Oven: 350 Degrees
- Combine corn, chiles, evaporated milk, 1 l/4 cups cracker crumbs, Cheddar cheese and butter, mix well.
- Place in a greased 3-quart casserole. Sprinkle top with remaining 3/4 cup cracker crumbs.
- Bake approximately 50 minutes.
Serving suggestions & Notes: This recipe may be frozen uncooked.
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