Cheesy Corn Casserole with Jalapeños
Cheesy Corn Casserole with Jalapeños ~ a lightly spicy casserole sweetened with summer corn. A terrific version of an old favorite.
Monterey Jack Cheese
cut into 1/2" cubes
Sharp Cheddar Cheese
unbleached all-purpose flour
fresh ground black pepper
5 1/2 to 6
fresh or frozen sweet corn
thawed (about 8-10 cobs)
sliced thin, white and green parts separated
seeds removed then minced (more or less to taste)
grated Parmesan cheese
Preheat oven to 350 degrees.
Lightly grease or spray a 13x9 inch baking dish.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, sugar and cayenne.
In the bowl of a food processor, add 1/2 the corn and the scallion whites. Pulse 8-10 times to make a coarse puree. Add the pureed corn and scallion mixture to the flour mixture.
Fold in the sour cream, 1/4 cup of Parmesan cheese, eggs, melted butter, the remaining corn, 1/2 the shredded cheddar cheese, all of the cubed Monterey Jack cheese, and the minced jalapeños.
Pour the corn mixture into the prepared baking pan. Sprinkle the remaining Parmesan and cheddar cheese on top.
Bake until the casserole is puffy and golden brown, about 45 minutes. Cool for about 15 minutes before serving. Garnish with the scallion greens and fresh sliced jalapeños if desired.
Inspired by a recipe in Cook's Country Magazine