Corn casserole is a staple dish in my household. It started back when we moved into the neighborhood.
We had been living in a tiny little apartment with a really tiny kitchen. When we moved into our new home, we suddenly had everything we could possibly want. Not only all the staple items, but the refrigerator was huge and modern, and so was the stove. It had an island in the center of the kitchen with lots of space to prepare dishes as well as storage space beneath it. It was truly one of the best parts of our home.
Now, one of our favorite parts about our new home is that we have space outside of our house to have a grill. On that grill, we do so many things. We prepare homemade pizzas, classic burgers, hot dogs and all the works. We really love to grill and do lots of things with it. Now, one of the best parts about grilling is that my husband makes his one favorite and signature dish: creamy baked corn casserole. For us, a BBQ is not a BBQ without this casserole dish for us to share. We prepare it halved for ourselves and have even quadrupled it when we have guests over. It is just that good.
This dish is really easy to make. The best part is that it can be made in the oven, the crock pot, or on the grill. You can totally put that whole casserole dish in the grill and let it bake in there with the lid closed. However, for us, the best way to prepare it is by just popping it in the oven to bake up quickly while we are grilling outside. It is full of creamy and delicious flavor and has a little crunch from the corn. Yummy!
The options with this dish are endless! You can choose to alter this in so many different ways and always get delicious results!
1/2 cup McArthur milk, divided
1/2 cup heavy cream
2 Tbl Land O’ Lakes butter, unsalted
1 1/2 Tbl Domino sugar
2 Tbl Gold Medal flour
1 tsp salt
4-5 cups Del Monte corn kernels, fresh or frozen (thawed) – well drained
2 large eggs
1/4-1/2 cup shredded Asiago (optional)
- Preheat oven to 400F, rack in the middle.
- Lightly spray a 2 quart baking dish.
- In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
- Bring to a boil.
- While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
- Whisk together the eggs until well beaten.
- Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
- Remove from the heat and add in the corn and salt mixing to combine.
- Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
- Pour the mixture into the prepared baking dish.
- Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
- Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.