Georgia Fresh Corn Casserole

By ngaldi

Your guests will love how fresh and cheesy this Georgia Fresh Corn Casserole recipe is! Fresh corn cut off the cob is used in this delicious, quick and easy casserole. I love cutting the kernels off of fresh corn -and seeing the milk run.

Ingredients

• 2 large eggs, beaten
• 1 1/2 c sour cream
• 2 cups fresh (georgia) corn kernels, uncooked *
• 2 cups monterey jack cheese, shredded **
• 1 can chopped green chilies, drained (i used mild) ***
• 1/2 cup cheddar cheese, shredded
• Salt and pepper to taste

Preparation

Step 1

Combine the eggs and sour cream; stirring until well blended.

Stir in remaining ingredients except for the cheddar cheese.

Spoon or pour into a quiche dish or a 8" x 8" casserole dish (I used a 10 inch tart dish -it worked well.), that has been sprayed with PAM.

Top with the cheddar cheese.

Bake uncovered at 350°F for 35 minutes, or until center is done.

Notes: I got 2 1/2 cups of corn kernels from 3 ears of corn; I just added the extra 1/2 cup to the mixture. If you would like it with a little more kick, you can use pepper jack cheese. I only found a 4-ounce can of the green chilies was enough.