You’ll start by cleaning the corn, cutting it from the cob and then boiling it in a mixture of half and half, butter, and seasonings. If they are dry or black, the corn is old. Look at the tassels (things sticking out of the top) that are brown.Look at the husk – it should be bright green and tightly wrapped against the cob to show it’s fresh.Because we love using fresh corn, here are a few tips for picking it out: Everyone will go nuts for this tasty corn casserole! It’s thick and creamy with a buttery cracker topping. It’s a great side to serve for holiday meals or potlucks. Today’s dish uses 7 ears of fresh sweet corn. Both work great, especially for today’s recipe for creamed corn casserole. If I’m in a real pinch, I’ll use frozen corn. I absolutely love corn, but I prefer fresh from the cob and tend to bake/cook with it whenever possible. I’ve made a lot of casseroles over the years, but never have I made corn casserole- until now! Be sure to check out some of our other classic casseroles including: green bean casserole and ham and potato casserole for your next meal. This easy, delicious recipe will have your guests wanting seconds and thirds! It’s a great side dish to any holiday meal.Ĭasseroles are some of our go-to dishes for get together, family functions and holiday meals. Ditch the canned stuff and use fresh corn in this creamy corn casserole.
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