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Amy's Corn Casserole

Prep Time:

25 minutes

Cook Time:

15 minutes

Serves:

12

Can you call it a casserole if it's not prepared in a casserole dish? Most definitely! My partner's sister Amy has made this casserole every holiday for as long as I can remember. You can use canned shoepeg corn with bell peppers as a shortcut, but making it all from fresh is great too!

Ingredients


  • 3 ears fresh sweet corn, cut off the cob

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • ½ yellow onion, diced

  • ½ t paprika

  • 1 t garlic powder

  • 1 (8-oz) block cream cheese

  • ½ stick butter

  • ¼ C milk

  • 1 t salt

  • ½ t black pepper


Preparation

  1. In a medium-sized saucepan, boil corn kernels in salted water for 10 minutes, then drain off water.

  2. In a very large skillet or saucepan, melt butter and sauté bell peppers and onions over medium heat for 8 minutes, or until tender.

  3. Add in remaining ingredients (garlic powder, salt, pepper, paprika, milk, and cream cheese) and lower heat to simmer and cook until cream cheese has completely melted.

  4. Pour into large serving dish and serve warm.

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