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