About
The Summer's First Corn Casserole is just as sunny as the weather outside, but far more edible! It's a delicate mixture of sweet corn, savory garlic, sharp onions, and spicy peppers, elevated by notes of sour cream tanginess and creamy butter! You can serve up Summer's First Corn Casserole alongside your favorite barbecue dishes or enjoy it with a light salad! It's perfect for whatever summer whimsy strikes you!
Ingredients
- 1/2 cup unsalted butter, plus more, to taste, for greasing the baking dish
- 1 yellow onion, chopped
- 2 jalapeño peppers, seeds and stems removed, chopped
- 4 cloves garlic, chopped
- 3 cups fresh corn kernels
- 1 (16-ounce) container sour cream
- 1 (14.75-ounce) can creamed corn
- 2 (8.5-ounce) boxes corn muffin mix
- 2 eggs, beaten
- 2 teaspoons kosher salt
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Using the extra butter, grease a 9x13-inch baking dish.
Step 3 -In a large skillet over medium heat, melt the remaining 1/2 cup of the butter.
Step 4 -Add the onions to the melted butter and cook, while stirring occasionally, until they are very soft, about 8 minutes.
Step 5 -Add the jalapeños and the garlic to the onions and cook, while stirring, until fragrant, about 2 minutes.
Step 6 -Add the fresh corn to the onion mixture and cook, while stirring, until tender, about 4 minutes.
Step 7 -Transfer the corn mixture to a large bowl.
Step 8 -Add the sour cream, the creamed corn, the muffin mix, the eggs, and the salt to the corn mixture and stir until well-combined into a batter.
Step 9 -Pour the batter into the prepared baking dish, spreading it out evenly.
Step 10 -Bake until the casserole is puffed up in the center and lightly brown on top, about 50 minutes-1 hour.
Step 11 -Allow the casserole to rest for 5 minutes.
Step 12 -Serve.
