Creamy Corn Casserole
Call it corn souffle, corn casserole or corn pudding, this fresh corn, creamy yogurt, with a bite of serrano is sure to be a dinner favorite.
Seems when we have corn on the cob, I usually have a few ears left over. And, being the thrifty prudent no waste whatsoever person I am, I could not bear to throw out those ears of corn. That’s how this serrano corn soufflé or creamed corn casserole or corn pudding came about. After cutting the corn off the cobs, I had about one and half cups of succulent fresh corn kernels.
Baked Corn Recipes
Corn has been a staple in humankind diet for hundreds of years! And, when you think about baked corn recipes, adding some creamy yogurt and a touch of heat from the spicy serrano, of course, that is if that’s your palate’s preference, then you’re making one special baked corn recipe. Your family will love it. It’ll be the hit at holiday dinners. In fact, while you’re looking at this recipe, you must check out another corn souffle casserole pudding that I’ve created. OMG! Caramelized onions, cumin, cilantro and more!
Corn Souffle from Scratch
Everyone needs a simple easy recipe for corn souffle from scratch! I mean, it’s not difficult. Actually, the hardest part is probably just removing the corn from the cob if you’re using fresh corn in season. And, who doesn’t want to do that when corn is in season
Leftover Corn Ideas
There were so many things I could have done with this corn other than a corn souffle. Besides just warming it, adding some butter, salt and pepper, I could have devoured it all myself. What other things could I have done with it?
- Create a Breakfast Frittata
- Make a Corn Salad
- Toss in my Cornbread batter
- Throw into a regular Salad
- Make some Succotash
- Use in a Tortilla with Cheese or add to this Pork Fajita Recipe!
- Toss into the Blender with my Smoothie
- Freeze and save for Later
- OK, leave a comment and tell me what you’re thinking!
Since we had company and since I was fixing breakfast, I thought it’d be cool to have a sorn soufflé to go with our eggs and bacon.
Honestly, I could have made myself sick and eaten it all, but I exercised restraint and just took that first little scoop that you see in the picture. Next time, I make this recipe, you can be dang sure that I’ll probably triple this recipe. With corn in season, the wonderful Silver Queen in South Carolina and Olathe corn in Colorado, this recipe is one that’s perfect for any occasion.