From chicken and ribs to rib-eye, flank and skirt steaks, during the months of July and August and into the Fall, the food that comes off our grill is frequently alla the American Southwest. My family craves those bold flavors, and, my Southwestern-style corn and bean pudding, a spin-off of my Midwestern-style baked corn casserole is my go-to side-dish. Placed on the table next to a crispy garden salad full of just-picked tomatoes and cucumbers: there's no need to call my family to the table twice. Serve an in-season fruit cobbler for dessert? They'll follow me anywhere.
Fresh vs. canned corn. Without compromise, either is great.
You do not need fresh sweet corn to prepare this. Without compromise, canned corn actually works really well. In fact, it works so well, I don't hesitate in the least to use it so I can make this casserole any time of the year, and, I'm using canned corn today, so you can see just how easy it is to prepare it that way. That said, if your are so inclined to make it using fresh corn, substitute:
4 cups whole corn kernels (shaved from 3-4 ears of freshly-picked & blanched corn)
2 cups of my recipe for ~ Country-Style Downhome-Delicious Creamed Corn ~
2 15 1/4-ounce cans whole-kernel corn, well-drained
1 14 3/4-ounce can cream-style corn
1 15 1/2-ounce can black beans, rinsed and well-drained
1/2 cup thinly-sliced green onions, white and light green parts only
1 4 1/2-ounce can green chiles, drained of excess liquid
1 cup heavy or whipping cream
2 jumbo eggs, beaten
2 tablespoons Wondra Quick-Mixing Flour for Sauce and Gravy
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3-4 ounces finely-shredded Colby & cheddar cheese blend , for topping casserole
no-stick cooking spray, for preparing casserole dish
~Step 1. In a large bowl, place creamed corn. In a small colander, drain the whole corn kernels, then rinse and drain the black beans, followed by freeing the green chiles of excess liquid. Place each in the bowl with the creamed corn as you work, followed by the green onions.
~Step 2. In a 2-cup measuring container, use a fork to whisk together the cream, eggs, flour, sugar, salt and pepper. Add the cream mixture to the bowl of vegetables. Using a large rubber spatula, fold the vegetables to evenly distribute them amongst each other. Add and thoroughly fold the whisked cream mixture into the mixed vegetable mixture.
~Step 3. Spray a 2-quart, 8" x 8" x 2" casserole with no-stick cooking spray. Transfer the mixture to the prepared casserole dish. To this point, casserole can be placed, covered with plastic wrap, in refrigerator several hours in advance of baking. Return to room temp about 1 hour prior to baking according to the following directions:
~Step 4. Bake, uncovered, on center rack of preheated 350 degree oven, about 1 hour. Casserole will be golden brown and puffed up throughout. Remove from oven and allow to rest about 2-3 minutes prior to serving, just long enough for it to stop bubbling and settle a bit. Top with a layer of cheese. Return to oven and bake 1-2 additional minutes, just until cheese melts without browning.
Patience -- allow to cool 4-5 minutes -- tick, tock...
... prior to slicing, scooping & serving.
Stick a fork in it & enjoy a very Southwestern kinda day:
Southwestern Cheese-Topped Corn & Bean Pudding: Recipe yields 8-12 side-dish servings.
Special Equipment List: small colander; large rubber spatula; 2-cup measuring container; fork; 2-quart, 8" x 8" x 2" casserole; plastic wrap (optional)
Cook's Note: When I'm cooking sweet corn on the stovetop or on the grill, I always make more than I need. Why? Once I remove the kernels from the cobs, I use them in several recipes in place of canned corn. To learn ~ How to: Shave Corn Kernels Off the Cob with No Mess ~, just read my post!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)
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