Corn
Corn is one of my absolute favourite vegetables. I always wait with great anticipation for the fresh
Ontario peaches and cream variety that is so bountiful in August. Some nights I'll just eat three ears
for dinner, but as this isn't practical on a year round basis, I've collected a wide variety
of other recipes to try and fulfil those mid winter cravings.
Dad's Corn Custard
Ingredients
2 ½ cups corn kernels (5 ears fresh or frozen)
1 Tbs. baking powder
½ lb. Monterey Jack cheese, chopped
½ lb. Cheddar cheese. Chopped
4 fresh green chiles, peeled and seeded and chopped
3 Tbs. sugar
9 eggs
3 cups heavy cream
1 Tbs. salt
General Info:
Preheat oven to 350 degrees
Instructions:
- In a food processor combine corn, baking powder, both cheeses and sugar until corn kernels are just broken
down. Do not puree.
- In a bowl, whisk together eggs and cream.
Add corn mixture and salt, and stir well.
- Pour corn & egg mixture into a greased
3 quart baking dish and bake for 1 hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving
and Christmas, with fierce competition over who gets to take home
the leftovers. The recipes can be cut in half for a regular
meal as well. Cooking time varies greatly depending on the over
you're using. It will take at least 1 hour to set (even when
halved).
Chile Corn Casserole
Ingredients
3 16 oz. cans peaches and cream corn, drained
16 oz. pickled green chiles, drained
13 oz. evaporated milk
2 cups fine cracker crumbs
5 oz mild Cheddar cheese, shredded
½ cup butter, melted
Gerneral info:
Serves: 10 to 12
Oven: 350 Degrees
Instructions:
- Combine corn, chiles, evaporated milk, 1 l/4 cups
cracker crumbs, Cheddar cheese and butter, mix well.
- Place in a greased 3-quart casserole. Sprinkle top
with remaining 3/4 cup cracker crumbs.
- Bake approximately 50 minutes.
Serving suggestions & Notes:
This recipe may be frozen uncooked.
Back to Volumes of Vegetables
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