This dish is really easy to make. The best part is that it can be made in the oven, the crock pot, or on the grill. You can totally put that whole casserole dish in the grill and let it bake in there with the lid closed. However, for us, the best way to prepare it is by just popping it in the oven to bake up quickly while we are grilling outside. It is full of creamy and delicious flavor and has a little crunch from the corn. Yummy!
The options with this dish are endless! You can choose to alter this in so many different ways and always get delicious results!
1/2 cup McArthur milk, divided
1/2 cup heavy cream
2 Tbl Land O’ Lakes butter, unsalted
1 1/2 Tbl Domino sugar
2 Tbl Gold Medal flour
1 tsp salt
4-5 cups Del Monte corn kernels, fresh or frozen (thawed) – well drained
2 large eggs
1/4-1/2 cup shredded Asiago (optional)
Preheat oven to 400F, rack in the middle.
Lightly spray a 2 quart baking dish.
In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
Bring to a boil.
While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
Whisk together the eggs until well beaten.
Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
Remove from the heat and add in the corn and salt mixing to combine.
Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
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Quick Tip: If you’re topping with cheese, add it in the last 5 minutes of baking.