zieker's Notes:
Expand3 cups fresh sweet corn, cut off the cob (about 4-5 cobs of corn) or one small bag of frozen sweet corn (thawed) Ask a question about this ingredient
2 cans of creamed style corn Ask a question about this ingredient
1/2 cup parsley, finely chopped Ask a question about this ingredient
Black pepper to taste Ask a question about this ingredient
2 eggs Ask a question about this ingredient
3/4 cups half n'half (heavy cream or whole milk can be substituted in a pinch) Ask a question about this ingredient
1 green or red bell pepper Ask a question about this ingredient
2 Jalepeños, finely diced Ask a question about this ingredient
1/2 Medium-sized onion, finely diced Ask a question about this ingredient
3 fresh cloves of garlic, pressed Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
1 long sleeve of saltine crakers Ask a question about this ingredient
1/2 stick of unsalted butter melted Ask a question about this ingredient
1/2 cup Cilantro Ask a question about this ingredient
1 1/2 cup Colby or Monterey Jack Cheese Ask a question about this ingredient
In a large bowl, combine the cream style corn with the fresh or frozen whole kernel corn, parsley, and pepper to taste.
Ask a question about this stepIn a separate bowl, whisk the eggs into the Half n'Half until blended, and mix into corn.
Ask a question about this stepSauteé the bell pepper, jalepeños, onion and garlic in the olive oil until tender, then stir into corn mixture.
Ask a question about this stepMelt the butter and stir into corn mixture.
Ask a question about this stepHolding the sleeve of crackers over the bowl, crush them with your hands inside the sleeve until they’re coarsely crumbled. (Don’t crush them to a fine powder, it makes the Casserole mushy in texture). Fold them into the corn mixture.
Ask a question about this stepPour mixture into a flat or round casserole pan that's been thoroughly sprayed with a non-stick spray.
Ask a question about this stepBake in a pre-heated oven for 1 hr and 15 mins., or until set in the middle and a deep golden brown on top. (Bake 1 hr if using a flat pan. Add more time if center is not set.)
Ask a question about this stepOptions: Substitute cilantro for parsley. Add the cheese for a creamy, cheese-y bite.
Ask a question about this step
This is the kind of mid-century Thanksgiving recipe that people would miss if you didn't make it.