
Ooh, doggies. Jersey corn is in season and it is amazing. While I am a total lover of traditional corn on the cob (with smoked salt) there are other occasions when I just want to see what those glorious little kernels can do on their own, sans Mr. Cob. I actually made a delicious corn, basil, cream cheese and cheddar omelet the other morning. Contrary to the “oooh, that’s disgusting” from the unadventurous men in my house (who did not taste it by the way) it was awesome. But I digress. Today we are talking corn casserole. Now, if you google that, you are going to get a million recipes for bready, pudding-ish recipes that scream Thanksgiving, not summer. I wanted something that could be at home at any backyard barbecue and has a little zip-a-dee-doo-dah.
The end result was a crowd pleaser. By adding a few Latin American spices, crunchy red pepper and onion and some zing with Sriracha sauce and my favorite canned product, Ro-Tel, this casserole is gonna make you wonder, “Who’s the best dang food blogger ever?” Oh, and if it doesn’t, I really don’t want to know about it.
Mexican Jersey Corn Casserole
Ingredients:
1 red bell pepper, coarsely chopped
1 Vidalia onion, corse chopped
1/2 can Ro-Tel
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon chili powder
2 teaspoons Siracha sauce
pinch of salt
4 ears of Jersey Fresh corn, cooked and stripped. (Cooking Corn Tip)
1/2 can of chopped green chiles
1/4 cup chopped fresh cilantro
2 cups grated cheddar, Manchego or Mexican blend cheese
Directions:




Cover with foil and bake at 350°F until bubbling. Remove from oven and let rest for 10 minutes before serving. We served this next to grilled turkey tenderloin, burgers, and salmon, but the potential combinations are endless.





