Cheesy Corn Casserole
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 10 to 12
Ingredients
  • 12 ears fresh yellow corn, husks and silk removed
  • 1 stick butter
  • 2 tablespoons all-purpose flour
  • ½ cup yellow onion
  • ½ cup finely diced green bell pepper
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced celery
  • ¼ cup chopped flat-leaf parsley
  • 2 (12-ounce) cans evaporated milk
  • 3 large eggs, beaten
  • 1½ cups shredded sharp Cheddar cheese
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Preheat your oven to 350ºF.
  2. With a sharp knife, cut the kernels of corn off the cob, scraping as close to the cob as possible to get as much of the corn “milk” as you can.
  3. In a heavy cast-iron skillet over medium-high heat, melt the butter. When the butter begins sizzling, add the flour and stir to make a light blond roux. Add the onion, bell peppers, celery, and parsley, and sauté for 2 minutes.
  4. Add the evaporated milk and stir to thicken the mixture to a sauce-like consistency.
  5. In a mixing bowl, add the beaten eggs and slowly begin whisking in the hot vegetable mixture. Once the egg is tempered, return it all back to the skillet. Add the corn along with the cheese. Season with Cajun seasoning, white pepper, sugar, salt and black pepper.
  6. Pour the corn mixture into a baking dish coated with non-stick spray and place in the oven. Bake until the top just begins to brown around the edges, about 1 hour.
Notes
Some folks make this with canned corn, but I don’t understand why; source locally grown sweet corn and you too will clearly understand the difference. Although a South Louisiana dish, I’ve intentionally kept this dish tame when it comes to spice; just a dash of Cajun seasoning adds flavor, but preserves the natural sweetness of the corn. While you can cook this casserole well ahead, I recommend timing it so that it is served immediately out of the oven, when the eggs will provide maximum lift.
Recipe by Acadiana Table at https://acadianatable.com/?p=18971