Spicy Garden Corn Casserole

Third Place Entry in Locally Grown – Iowa Fresh Corn Cooking Contest
2017 Iowa State Fair
Recipe by Kyle Barton – West Des Moines, IA

2 packages Iowa Choice Harvest Golden Sweet Corn
4 Tbsp. butter (salted)
1 Tbsp. heavy whipping cream
4 oz. cream cheese
1 cup Chicken in a Biscuit crackers (crushed)
1 cup yellow cake mix
1/2 cup onions (chopped very fine)
1 tsp. Dijon mustard
4 cloves garlic (minced)
2 eggs
1 Tbsp. brown sugar
1 tsp. salt
1 jalapeno
1 red pepper (chopped very fine)
2 cups. sharp cheddar cheese
1 cup Panko bread crumbs
Red and green peppers for garnish

Take one package corn and put into a food processor along with 3 Tbsp. butter, cream, cream cheese, crackers, onion, mustard, egg, sugar, salt, and garlic. Next, chop pepper and place in a bowl with the other package of corn. Take the processed mixture and add to vegetables mixture along with 1 cup of cheddar cheese. Place in a greased pan and bake for 45 minutes at 350 degrees. With 5 minutes remaining, take remaining 1 cup cheddar cheese and sprinkle on top. Cook Panko bread crumbs with remaining 1 Tbsp. butter, season with salt, then add on top of cheese. Add peppers for garnish. Let sit 10 minutes, then serve.

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