Summer corn is like no other – naturally sweet and super crunchy, especially when directly bitten off the cob. It’s fresh and lighter in flavor than most corn because it hasn’t been processed or spent any time in a bag or can. I think summer corn is great steamed, grilled or microwaved, and it does make a pretty nice casserole when tossed together with a few other ingredients.
Corn Casseroles are usually one of those things you see at Thanksgiving time, but why just enjoy this dish once a year? My summer version is light and fresh, and uniquely tossed with a few vegetables and a bit of mayonnaise for a creamy consistency. I added a half of a jalapeno for depth, not heat and a dash of chili powder – sort of a nod to Elote-style corn, but not exactly.
I think this dish is a great rustic summer food and goes with almost anything you grill or prepare on the stove top for dinner. It’s also pretty easy to make, which is nice for weeknights as well, but I wouldn’t limit it just to those days of the week – it’s that good.
3 ears fresh corn, cut off
1 small green bell pepper
1 small white onion
1 clove garlic, minced
1 cup mayonnaise
4 ounces feta cheese, crumbled
2 teaspoons onion powder
2 teaspoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh chives, minced
- Preheat oven to 400 degrees. In a large bowl, combine corn, bell pepper, onion, jalapeno and garlic – toss.
- Add mayonnaise, feta, onion powder, chili powder, salt and pepper and stir to combine.
- Add chives and stir. Spoon into an oiled 9 x 9 inch casserole dish and place in oven for 18 minutes, or until edges are lightly golden brown.
- Remove and serve immediately. Enjoy!