Tuesday, July 3, 2012

Sweet and Spicy Corn Casserole


What vegetable is more summer-y than corn?  None, I say, none! So in honor of the most summerific vegetable, I've adapted a corn casserole that has been served in my family for years to suit my spice-loving taste.  I added in some fresh bell pepper and onion for a bit of crunch and an extra spoonful of sugar to rev-up the flavor a bit.  

This casserole is really versatile as far as add-in possibilities.  Or, it's just as tasty with just corn and no other veggies at all.  For occasions when my guests prefer dishes to be extra-spicy, I've added two seeded and chopped jalapeño peppers to this casserole and it is always a big success. 

If you wanted to give this a try for your 4th of July celebration it would be a great choice...it's a simple, inexpensive, and crowd-pleasing little number.  Also, I find that this corn casserole is a perfect partner to any and all things grilled.   This dish also works served as a main course with a green salad, or just something green for that matter.  I'm willing to bet that no complaints would be received even though it makes for a meatless meal.  

And as an added perk, your house is gonna smell terrific while this baby is baking.

Sweet-N-Spicy Corn Casserole
  • 1 15 oz. can whole kernel, drained
  • 1 15 oz. can cream-style corn
  • 1 stick of butter or margarine, melted
  • 1 8 oz. package of Mexican-style corn bread mix
  • 1/2 cup low-fat sour cream
  • 1/2 cup green bell pepper, seeded and chopped
  • 1/2 cup onion, chopped
  • 1 tsp sugar 
Directions: 

1.  Pre-heat oven to 350º.
2.  In a medium-sized mixing bowl, combine the all ingredients and mix well.

 

 
 
3.  Transfer corn mixture to a greased, 9 x 9 inch pan.

Before...

4.  Allow to bake, uncovered, for 50 minutes.  Remove and allow to cool for about 10 minutes before serving.  Serve warm.

After!
5.  Enjoy!

2 comments:

  1. This thing is awesome! Just had to look it up again for a Thanksgiving potluck.

    ReplyDelete