Easy Corn Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
317 kcal
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Cuisine
Paraguayan
Easy Corn Casserole
Description
In this Easy Corn Casserole, steamed or canned corn is combined with melted butter, sautéed onions, eggs, milk, and ricotta and mozzarella cheeses. After blending partially to break up the corn kernels, the ingredients form a custard-like batter that is baked in a buttered and cornmeal-dusted dish. Baking for about an hour until a tester comes out clean yields a moist, tender casserole with a golden crust.
The texture is creamy and slightly dense from the combination of cheeses and eggs, while the corn provides sweet bursts and a slight graininess. The gentle cooking of onions before mixing adds a mild savory depth. The topping is a lightly browned crust that adds subtle contrast.
This casserole works well as a warm side dish accompanying main courses or served at room temperature for gatherings. It can be cut into squares for serving and pairs nicely with varied proteins and vegetables.
Practical advice includes storing leftovers in the refrigerator for up to five days and reheating gently to avoid toughness. The casserole can also be frozen for up to three months. Baking ahead and warming before serving is suitable for entertaining and meal prep.
Ingredients
- 1 onion chopped, large
- ¼ cup avocado oil or butter (melted), or canola oil
- 100 g ricotta cheese low-fat
- 200 g mozzarella cheese low-fat, shredded
- 500 ml skimmed milk , room temperature
- 4 egg room temperature, large, whites
- 1 teaspoon kosher salt (to taste)
- 1000 g corn steamed fresh corn, canned corn, or thawed frozen corn, fresh
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 2-quart baking dish and dust with cornmeal. Set aside.
- In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
- Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
- In a large bowl, combine the corn mixture, cheeses, and cook onions until well combined. Transfer the batter to the prepared baking dish. Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean.
- Let the Corn Casserole cool in the pan for at least 15 minutes before cutting. Serve warm or at room temperature. Let it cool, then cut into square pieces. Healthy Corn Casserole can be kept at room temperature for up to 1 day or refrigerated for up to 5 days in an airtight container, or wrapped in plastic wrap once completely cooled. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days for best freshness.
- Reheat in a 325°F oven wrapped in foil or briefly in the microwave to avoid drying out or toughening.
- This casserole freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Make ahead by baking, cooling completely, and refrigerating wrapped until ready to serve.
User Reviews
Overall Rating
5
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