Every July/August for as long as I can remember when the white (silver queen) fresh corn comes in at the produce market, I load up the trunk-literally. There is nothing sweeter than this corn. I blanch it just 2 minutes in salted boiling water, allow to cool down then remove the kernels from the cobs and milk juices. I freeze the corn kernels and juices and we have it year round. This recipe is so easy and wonderful. (You can use shoepeg frozen white corn, yellow corn kernels as well).
I use two-gallon size freezer bags full of this corn, let it thaw over-night, add into a large mixing bowl, salt and pepper, to taste, add 1/4 cup vegetables stock, 2 cups white sharp aged cheddar cheese grated, stir well, transfer to a baking dish and pop into the oven at 350 F for 20 minutes. I usually add melted butter and bread crumbs or panko to the top the last few minutes of bake time-it gives it a bit of a crisp on top while maintaining the creamy corn and cheese.
We just love this casserole! Hope you’ll love it too.
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.