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Corn Casserole

When you combine corn with a casserole, you get this totally delicious, totally comforting, totally tasty Corn Casserole.

Course Side, Side Dish
Cuisine Comfort food, Corn, Side Dish
Keyword Casserole, comfort food, Corn, gluten free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!