Fresh corn is everywhere these days, from farmers’ markets to your local supermarket. In many states, including Michigan, it’s local produce — fresh and delicious — and a great buy at this time of year.
Here’s a good recipe for fresh corn if you want to do something besides eat it off the cob (which, honestly, I think is the best possible thing you can do with fresh corn).
Save the recipe to use again when corn season is over; it’s also fine with frozen corn.
Serve it as a main dish with a nice salad for a luncheon or light supper, or as a side dish with grilled fish or (if you’re not a kosher-keeper) chicken.
Ingredients:
2 cups fresh corn kernels (4 or 5 ears)
1 stick butter, melted
2 eggs
1 cup sour cream
1 cup diced Monterey Jack cheese
½ cup cornmeal
1 small can diced green chilies
1½ tsp. salt
Directions:
Preheat oven to 350 degrees.
Butter a 2-quart casserole dish.
Puree 1 cup corn with melted butter and eggs in a blender or food processor, or use an immersion blender.
Mix the remaining ingredients in a bowl. Add the pureed mixture and blend well.
Pour into casserole and bake, uncovered, for 50 to 60 minutes until puffed and golden.
Cut into squares or wedges to serve.
Serves 8
Bobbie's Best Recipes 
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