You can’t imagine the deliciousness of this dish, the addictiveness of the first bite, the seductiveness of its power. It has been known to get one to promise to do chores for the cook one would never have dreamed of, just to have it made again. Since so many of these “old” dishes aren’t done often anymore, perhaps you haven’t experienced this heavenly farm-to-table treat. Then you’ll probably have no real idea what I’m talking about.
Your mother’s mother used to make this side dish with fresh ingredients during the summer when the sweet scent of fresh corn not only filled the air, but every farmhouse kitchen across the USA. The piles of heavy green ears of corn, on the work counter by the prep sink, sported fresh auburn silks like coiffured tufts of well groomed debonair suitors. Getting someone to pull the shucks was as easy as saying, “I’ll make a big pot of creamed corn for dinner if someone will shuck those ears for me.” Just like that, it was done.
After that she’d cut all the kernels off the cobs into a big bowl, striping each one dry of all its creamy goodness then add the seasoning along with the addition of her special ingredients (everyone had a secret method and formula). When it was cooked and hit the table along side the rest of the meal, that meal had better be special, otherwise it would become the next days leftovers while the corn quickly disappeared.
In winter, she managed to make canned corn kernels taste like that day in summer.
This is our version, kicked up a little to include current palate tickles. We know you’ll enjoy it as much as we do. It is the perfect summer side dish for grilled dinners of anything you want to bbq. It is especially fantastic with grilled fish. Alone it is a great hot lunch main-dish casserole with a side garden salad of shaved lettuce and sliced heirloom tomatoes. On a rainy, cold winter night,alone or as a side dish for roasted pork, chicken, or fish, it will give you the warmth of mind and body you crave.
What’s for lunch or dinner? Yum!
- 6 cups of sweet corn (fresh, frozen, or well-drained quality canned)
- 1 cup finely diced, seeded sweet red pepper
- ½ cup finely diced, seeded green pepper
- 1 finely diced red onion (medium sized)
- 3 scallions, thinly sliced
- 1 finely diced, seeded jalapeño pepper, pickled okay, but use less. (Less fresh also, for less spicy heat)
- 1 — 4 oz. cream cheese (reduced fat okay) softened
- 4 oz. grated Monterey Jack cheese
- 2 oz. grated sharp Cheddar
- ¼ cup quality mayonnaise (Do not not substitute. Leave out altogether if you must.)
- ¼ cup heavy cream
- 2 tsp. kosher salt
- 1 tsp. fresh black pepper
- 1 tsp. chipotle chili powder
- 1 tsp. regular chili powder
Combine all from Ingredients I in a large bowl and combine well. Pour into a generously buttered casserole and level with back of a large spoon
- 1 oz. grated japaleño jack
- 1 cup tortilla chips
- ½ tsp. fresh black pepper
- ½ tsp. chipotle chili powder
- ½ tsp. regular chili powder
Run cheese and tortilla chips with spices in a small food processor until crumbly. Sprinkle evenly over top of corn casserole.
Bake in a 400°F Oven for 22 – 25 minutes until bubbly and top is golden brown.
What’s for lunch or dinner? Yum, and yum again!
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