Recipe courtesy of Richard Visconte

Corn Casserole

Name: Corn Casserole
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 6 cups fresh corn kernels; Salt and black pepper; 1/2 teaspoon ground nutmeg; 2 tablespoons vegetable oil; 2 cups chopped onions; 6 whole eggs, beaten; 1 cup milk; 2 cups grated aged white cheddar; 2 teaspoons oil

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Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 to 6 servings

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Ingredients

6 cups fresh corn kernels

Salt and black pepper

1/2 teaspoon ground nutmeg

2 tablespoons vegetable oil

2 cups chopped onions

6 whole eggs, beaten

1 cup milk

2 cups grated aged white cheddar

2 teaspoons oil

Directions

Preheat the oven to 350 degrees F.
Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.