Rotel Corn Casserole
I just love corn and I especially love the versatility of it!
Don't get me wrong - I love it pretty good right from the cob, unadorned, with the exception of some butter and salt, of course, and there are a lot of ways to prepare it just for that. One of my top favorites is the no-shuck, no silking, 4-minute microwave method, especially when I need just an ear or two for another dish.
Of course, fresh corn on the cob is best at its peak and in season, but it's now available year-round, and though you pay a little more for it, I still find it to be pretty tasty even though it's having to do a bit of traveling. I also enjoy both frozen and canned corn, and you'll find a wide variety of recipes using all of those right here on my website.
I already have several corn casseroles on the website currently and all are favorites, including:
Squash Casserole with Shrimp and Corn
Corn Pudding
Classic Corn Casserole
Vegetable Casserole
Fresh Corn Casserole
Corn Spoon Bread
Spicy Rice and Corn Casserole
Scalloped Corn Casserole
This time, I thought that I'd try something just a little bit different, starting with corn, of course, and a good seasoning base of bacon and drippings with onion and bell pepper. To that a light roux, and just a touch of sour cream, along with some of my favorite diced tomatoes and green chilies, aka Rotel.
A delicious variation and I thought it was excellent! I hope you'll give it a try.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Rotel Corn Casserole!
Preheat oven to 350 degrees F. Strip the corn and milk the cobs; set the corn and pulp aside. I'm using fresh corn on the cob here, but you certainly use frozen, thawed corn or well-drained canned whole kernel corn as well.
Be sure to "milk the cobs" for the pulp too. Running the back side of a butter knife down the cob on all surfaces will do the job.
Stir in flour.
Add corn.
Add pulp.
Stir in the sour cream.
Taste and adjust seasonings and transfer skillet to preheated oven.
Bake at 350 degrees F, uncovered for 30 minutes or until bubbly.
Meanwhile, chop the two slices of reserved bacon, and garnish the casserole with the reserved parsley.
Rotel Corn Casserole
Ingredients
- 4 medium ears fresh corn, stripped and cut off the cob (about 3 cups kernels)*
- 5 slices bacon, divided
- 1/2 cup chopped Vidalia onion
- 1/4 cup chopped green bell pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley, plus extra for garnish
- 1/4 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1 (10.5 ounce) can diced tomatoes with green chilies (like Rotel), undrained
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- Strip the corn and milk the cobs; set the corn and pulp aside.
- Cook two slices of the bacon into a cast iron or other oven safe skillet and brown until crisp; remove to a paper towel and set aside to cool.
- Slice remaining bacon into skillet and cook until fat is rendered but bacon is not fully crisp.
- Add the onion and bell pepper and cook until softened.
- Add the butter and flour, cook and stir for 3 minutes.
- Add corn and pulp. Stir in seasonings, then add tomatoes and cook until heated through; remove from heat.
- Stir in the sour cream, taste and adjust seasonings as needed.
- Bake uncovered for 30 minutes or until bubbly.
- Chop the two slices of reserved, cooked bacon and garnish the casserole with the bacon and reserved parsley.
Notes:
Double for a 9 x 13-inch buttered casserole dish. *May substitute 2 (15 ounce) cans of whole kernel corn, drained, or an equal amount of frozen, thawed corn.
