Do you love corn? I do and want to find more ways to enjoy it.Jump to Recipe
My Corn Casserole is so good. It is kind of like a soufflé. It has plenty of corn. Richness is added to the sweetness of the corn with the addition of the sour cream and ricotta cheese. Eggs are included with the egg whites being whipped up and folded in to the corn mixture. The egg whites makes the casserole very light.
Some of my other favorite corn recipes include:
The corn casserole is not a hard dish to make but it does involve two cooking methods. First the corn is sautéed. Egg whites need to beaten until light and fluffy. Finally, the ingredients are combined in a casserole dish and bake.
The cast of characters.
The assembling of the casserole.
The Corn Casserole plated.
When you combine corn with a casserole, you get this totally delicious, totally comforting, totally tasty Corn Casserole.
- 6 Ears Corn Colonels peeled
- 4 Whole Eggs separated
- 3 Tbsp Butter
- 1/2 Cup Sour cream
- 8 Ounces Ricotta
- 4 Ounces Parmesan
- 2 Sprigs Fresh Basil chopped
- 2 Sprigs Fresh Thyme pulled from stems
- 2 Tsp Salt
- 2 Tsp Fresh ground black pepper
- 1 Tbsp Lemon juice
- 6 Ounces Shredded Cheddar Mozzarella divided
- 2 Tsp Olive oil
- 1/4 Cup Coconut milk
Begin by heating the oil in a skillet. Once warm, add the colonels of corn and saute for 3 – 4 minutes. Let cool and half the mixture to a blender. Meanwhile, beat the egg whites to soft peaks.
Pour the blended corn and unblended corn to a bowl. Add in the egg yolks. Next, add all the ingredients save for the egg whites and 2 ounces of the shredded cheddar and mozzarella. Mix well. Now fold in the egg whites until just mixed.
Grease a baking dish and cover the bottom with the remaining cheddar and mozzarella. Add in the corn mixture. Spread throughout the baking dish. Place in a 325 degree oven and cook for 40 – 45 minutes.
Serve and enjoy!