Corn Casserole
Light, fresh, and oh so good! This is a perfect summer-time side dish!
Servings: 9
Ingredients
- 5 cups canned corn, drained
- 1 large egg
- ¼ cup half-and-half
- ½ teaspoon kosher salt
- 1 cup Parmesan cheese, grated and divided
- 2 teaspoons fresh basil leaves, finely chopped and divided
- ¼ cup jalapeno, finely diced
- ½ cup shallots, finely diced
Instructions
- Preheat oven to 350°F.
- In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.
- Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.
- Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.