Corn on the cob casserole
Votes: 11
Time: 55 min.
Complexity: easily
Servings: 3 - 5
Complexity: easily
Servings: 3 - 5
A creamy, cheesy casserole made with barbecued corn, the Neelys sprinkle this dish with a pinch of cayenne pepper for a subtle kick.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 ears of sweet corn
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup coarsely grated unripened cheddar cheese
- 1/2 tsp cayenne pepper
- 2 beaten eggs
- Salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: corn, eggs, milk, cream, cheddar cheese, ground cayenne pepper
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a casserole dish.
Hull the corn and use a knife to scrape all the kernels into a bowl, being careful to retain all the juices that come out of the corn. Set aside. - Combine milk, heavy cream, cheese, cayenne pepper, and eggs. Add corn, cheese, cayenne pepper, salt, and black pepper. Pour the mixture over the corn.
Transfer the mixture to a casserole dish and bake for 35 minutes or until tender.
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