Easy Creamy Corn Casserole

Easy Creamy Corn Casserole recipe ideas to create for a breakfast or brunch. Cheesy Mexican flavored side dish to serve for lunch or dinner.

Easy Creamy Corn Casserole

Such a simple dish to bake with mozzarella cheese and cream for a side dish with meats or fish. Easy to put together and Oven Baked for a lunch or dinner for Thanksgiving family feasts. This makes a stand alone delicious breakfast or brunch, made at home with fresh corn. A Mexican style casserole with heavy cream, mayonnaise and butter. For spiciness we have added sriracha sauce and jalapeños to serve. This dish we used mozzarella cheese as any easily melted cheese will work. See the recipe for alternative ingredients to use.

Can I use canned corn instead of fresh?

The base of the recipe is fresh corn. You can use canned or frozen corn depending on the season. You could use sweet corn, but this already has some type of milkiness added to it. Be careful to not make it to liquidy, by adding some thickener as corn casserole is known to be a thicker consistency as a side dish.

What thickens creamed corn?

If you need to thicken the creamy corn you can add some thickener such as maizena, corn flour or rice flour and even some normal flour. About a tablespoon would thicken the creamed corn.

Ingredients

1. corn
2. mozzarella
3. heavy cream
4. mayonnaise
5. sriracha (chili sauce)
6. butter.

For the amounts of the ingredients and the full simple instructions for this casserole dish, view the recipe attached. The recipe is downloadable and printable, it even has a cook mode that lets you view the recipe online and does not go darker. Amazing try it!

How To

Preheat oven to 180 Deg. C (356 Deg. F). Boil the corn in a pot with a dab of salt until tender. It will take only a few minutes, then cool it to be able to be handled without burning your hands.

Cut the kernels off the kernel. It is convenient to do this with a sharp knife by setting the kernel upright on a board. Place the corn in a bowl.

Grate the cheese on a fine grater. Set aside 2 tbsp. Add the rest of the cheese to the corn.

Layer mayonnaise, cream, and sriracha. Add a little salt to taste. Stir the mixture.

Grease the portion cast iron molds or any other casserole dishes you would use, with butter. Spread the corn mixture, spread it out evenly. Sprinkle cheese on top.

Bake in the warm oven for about 15 minutes until golden.

Serve the casserole hot. Top with thinly sliced jalapenos for a savory flavor.

Ingredient alternatives.

To give the dish a tender and milky flavor we added country heavy cream, butter and mayonnaise, a must in Mexican dishes. You can replace the mayonnaise with sour cream or classic Greek yogurt.

When choosing cheese, pay attention to the e.asy-melting varieties – mozzarella or cheddar. For spiciness we have added sriracha sauce and jalapeños to serve.

Options.

1. Add mixed vegetables for a healthier option.

2. Use leftover chicken or turkey to make a complete dinner.

3. You can experiment with dried and fresh herbs.

Make Ahead.

The casserole can be prepared in advance and kept in the refrigerator for up to 3 days. Leftovers can be frozen for 1-2 months. Great and easy storage options for you food dishes for family meals.

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