Yes, this casserole is rich, decadent and certainly an indulgence but it’s hard to pass up the combination of sweet corn, smoky bacon and tangy sour cream. While you can use canned corn, fresh, local corn is an even better idea.
- 4 1/2 cups fresh corn (6-8 ears of corn or 3, 12-ounce cans, drained)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped onion
- 2 tablespoons all-purpose flour
- 8 ounces sour cream
- 1/2 teaspoon salt
- 6 slices thick cut bacon cooked, drained and crumbled
Note: Using fresh corn? Shuck and clean 6 to 8 ears of fresh corn. Bring a large pot of water to a boil. Add the corn and cook for 4 minutes. Remove from the water. When cool enough to handle, use a sharp knife to cut the kernels from the cob.
Preheat oven to 350 degrees.
Melt the butter in a large saucepan over medium high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the flour and cook, stirring constantly for one minute. Stir in the sour cream and salt until blended. Remove from the heat. Add the corn and half of the bacon. Pour the mixture into the prepared 3-quart casserole. Top with the remaining bacon.
Bake for 30 to 35 minutes or until the top is lightly browned. Cool slightly before serving.
Makes 6 to 8 servings.
Photo by Jodi Miller