Home > Central New Jersey > Recipe: Mexican Jersey Corn Casserole

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:

peppers and onions

Sauté chopped peppers and onions until lightly browned and tender.

sauce for peppers onions

While peppers and onions are cooking, mix together your mayo, sour cream, spices and Sriracha sauce. You will also be able to de-husk the corn and mix with green chiles and cilantro.

pepper in sauce

Add Ro-Tel and sauce to pepper-and-onion mixture.

Before it goes in the oven

Spoon pepper mixture into the bottom of a 8 1/2 x 13 inch casserole dish. Sprinkle half of the cheese over it and then spoon your corn mixture over and top with the remaining cheese. I try to go light with the cheese on the top. Don’t feel that you need to use a whole cup. I like to see and taste the corn more than the cheese.

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.

asbury shot cropDeborah Smith Launched in 2007, JerseyBites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization.  She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.

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