Dining with Mimi

Mimi's Spicy Corn Casserole

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In case you have been hiding indoors, Summer is here. Hot Summer days and humidity that is hard to ignore no matter where you are. Along with the heat Summer brings lots of things that we love including fresh produce. Everyone welcomes in our fresh corn. From any number of places in Baldwin county the Silver King corn grows lush green stalks ready for the picking. Corn that tastes so delicious you almost don’t need any butter.

Where do I purchase fresh corn?

Visiting a local farm or farmers market will ensure that your corn is fresh. An internet search will yield lots of places for you to purchase local fresh corn. Fresh corn is delicious in a variety of ways and easy to cook even for novices.

Whether you decide to steam, grill, bake or saute corn is always welcome on the table. One of my favorite ways to eat corn is on the cob after it has been boiled in a spicy shrimp boil along with small new potatoes. In addition to corn and potatoes throw in carrots, mushrooms, or boudin to your low country boil. You will not be disappointed. Corn is a vegetable that pairs well with any protein.

How to adjust recipe for mild and spicy?

Even the pickiest eaters will typically eat corn especially little ones. Mimi’s Spicy Corn Casserole is easy to make ahead and bake as needed. If your crew is not a fan of spicy, it is easy to adjust by leaving out the jalapenos and reducing chipotle chile powder. This casserole could also be split into two dishes so that you may prepare half spicy and half mild.

In my recipe, I have included frozen or canned corn. This option should only be used when fresh corn is not available.

Mimi’s Spicy Corn Casserole

Ingredients Rice

• 1 Cup Uncooked long Grain Rice

• 2 Cups Water

Ingredients Casserole

• 1/2 Cup Butter

• 1/2 Cups Sweet Onion

• 2 Jalapeno diced with seeds

• 1 Tablespoon All-Purpose Flour

• 1 15 oz Cream style Corn

• 1 15 oz Whole Corn Drained

• 3/4 Cup Evaporated Milk

• 20 Turns Black Peppercorns Freshly ground

• 1 Egg

• 1/2 Teaspoon Chipotle Chile Powder

• 1 1/3 Cup Cheddar Cheese grated

• 4 Thick Sliced Bacon Cooked & Crumbled

Directions:

1. Preheat oven to 350 degrees.

2. Prepare rice according to package directions and set aside.

3. In a medium skillet on medium low heat melt butter. Add in chopped onions and jalapenos. Cook for five minutes.

4. Stir in flour well and cook until onion is tender. Remove from heat.

5. Meanwhile in a large bowl combine corn, milk, spices, crumbled bacon and egg. Stir well. Add in one cup of cheddar cheese, reserving 1/3 to be sprinkled on top at the end.

6. Add rice and onion mixture to the party in your bowl and stir well. Spoon all into a 9x 13 glass baking pan. Sprinkle remaining cheese on top.

7. Bake for 35-40 minutes. Serve immediately.

8. Lagniappe- This dish is easy to make ahead. Prepare, refrigerate and bake as needed. Or prepare and wrap properly to freeze and bake as needed.

Mimi’s Spicy Corn Casserole will stand up well to BBQ ribs, boston butt or BBQ chicken. Easy dish to make ahead for your holiday table. Please let me know if you have any questions, I look forward to hearing from you.

Love from Mimi’s Kitchen,

www.diningwithmimi.com