Surgery sucks. Let me just say that up front. Two weeks ago I had a full hysterectomy/appendectomy combo adventure, so needless to say, cooking is not high on my to-do list right now. But, life goes on, and I’m trying my best to participate, even though I’ve been warned by many that if I do too much in one day, I pay for it for three. This weekend was our friend’s annual BBQ, and we really wanted to go, so I needed to find a recipe for something to take that either I could do easily, or walk my husband through. (Who, by the way, has turned out to be a much better cook than he let on. I think he has been hiding his culinary skills from me so that I would cook all the time, but that’s another story.)

I had made this corn casserole for my mother’s birthday party a few months ago, and it was a hit, so decided since it is September, a sweet corn casserole would work well with barbeque. This is pretty much a dump and bake recipe, so it went together really quickly, and was, indeed, a huge hit. Of course, using fresh corn is the best way to approach this recipe, especially in the summer and fall, but I have found that the big bag of frozen sweet corn from Costco has amazing flavor, and you can hardly tell that it’s not fresh off the cob. Feeds a boatload! Figure 12-14 people, so it’s a great potluck dish or holiday side.

Easy Baked Corn Casserole

  • Cook Time: 1 hour
  • Persons: 12-14
  • Difficulty: Easy

  • Ingredients
  • 8 cups fresh-off-the-cob, or frozen sweet corn
  • 1 stick salted butter
  • 3/4 pint heavy cream
  • 2 jalapeño peppers, seeded and diced
  • 1/2 cup diced roasted red pepper (I use jarred)
  • 1/4 of a small yellow onion, diced
  • 2 tsp Kirkland organic all purpose seasoning
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp oregano
  • Kosher Salt and black pepper to taste
  1. Instructions
  2. Put the butter, jalapeño, onion, roasted red pepper, and spices into a small sauce pan and heat slowly until butter is melted. (Keep temp on low-medium, you don’t want the butter to burn or boil.)
  3. Turn the heat off and add the cream and stir to combine. Taste the mixture and adjust salt and pepper here.
  4. Put the corn into a casserole dish and pour the cream mixture over, and stir to combine and coat the corn thoroughly. Bake at 350 degrees for 50 minutes if the corn is frozen at the time; or 40 minutes if you let the corn thaw first.