Creamy, cheesy, and golden sweet corn!
Fresh corn is simply one of the best vegetable gifts from the garden. It’s a standard side dish on many American tables and always present on our holiday buffets. Now if you want to go beyond simple buttered corn, this recipe is seriously the absolute, Ultimate Cheesy Corn Casserole with Pepper Jack, Buttered Crumb Topping and Garlic.
During one of our annual trips to Charleston, South Carolina, we were able to have dinner at the famous Hall’s Chop House. It simply doesn’t get any better than this restaurant my friends. This is a “must” place to eat. The food is amazing and the service is over-the-top . . . with the owner stopping by your table to serve each of us a chilled glass of champagne.
What restaurant does that? Not many!!!
This corn recipe takes plain buttered corn to the highest level of deliciousness that I have EVER experienced! There’s so much going on in this corn dish beyond the sweetness of the corn itself: crunchy, buttery panko breadcrumb topping, cheddar and pepper jack cheeses, a thick, garlicky sauce, sweet red peppers, chives, and for a bite, there’s hot pepper sauce for that delicious kick.
I promise you that You. Will. LOVE. This!
Dig In !!!
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Tips for Buying and Storing Fresh Corn:
- Sweet corn is at its best during the late summer months to early fall. An exception to that is in Florida where sweet corn is harvested from fall to spring.
- To receive the best flavor from sweet corn, it should be eaten as soon as possible after it is picked because the sugars will begin to convert to starches as soon as it has been picked.
- When selecting fresh corn, look for husks that have good green coloring with pale colored silk.
- To check the freshness, pull the top of the husk away from the ear and pierce a kernel with your fingernail.
- If the kernel releases a slightly cloudy juice it is typically a fresh batch.
- If the kernels are dented or discolored, the corn is not fresh.
- Avoid sweet corn with dried or dark colored silk or discolored husks.
- Buying sweet corn from a roadside stand may result in corn that has lost much of its sweetness from being exposed to high temperatures. The high temperatures will rapidly convert the corn’s sugar to starch, causing it to lose some of its sweet flavor.
- To store corn, leave the corn in the husk and refrigerate as soon as possible.
- If corn has been husked, place it in a plastic bag and store in the refrigerator.
- It is best to eat it as soon as possible.
- Corn cut off the cob can be frozen for 6 months to a year.
Here’s a great tutorial on how to clean, freeze and cook corn whether by boiling, roasting or microwaving:
More delicious corn recipes to enjoy:
This is the most incredible creamy, cheesy, packs-a-punch-of-pepper-heat corn casserole. Perfect to serve next to an expensive steak or a simple hot dog. Your guests will beg for seconds or thirds!
- 8 ears white corn, in husks
- ¼ pound salted butter
- ½ cup all-purpose flour (substitute rice flour for gluten-free)
- 2 cups (1 pint) half and half
- 1–½ cups 2% or w hole milk
- ½ small onion, cut into small dice (approximately 1 cup)
- ½ red bell pepper, cut into small dice (approximately 1 cup)
- 2 cloves garlic, minced
- 1 cup grated pepper jack cheese
- 1 cup sharp yellow cheddar cheese
- 1 Tbsp. hot sauce (Louisiana)
- ½ teaspoon grated nutmeg
- salt and pepper to taste
- 2 tablespoons salted butter
- ½ cup panko bread crumbs
- ¼ cup chives, diced (optional)
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