Corn Casserole
This Corn Casserole is a light, fresh, and delicious side dish perfect for summer!
Equipment
- oven
- 8x8-inch baking dish
- large bowl
- spatula
Ingredients
Corn Casserole Ingredients
- 5 cups canned corn drained
- 1 large egg
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- 1 cup Parmesan cheese grated and divided
- 2 teaspoons fresh basil leaves finely chopped and divided
- ¼ cup jalapeno finely diced
- ½ cup shallots finely diced
Instructions
Cooking Instructions
- Preheat oven to 350°F.
- In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.
- Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.
- Bake until bubbling, about 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 28gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 5mg
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