corn casserole
serious eats
This is a lovely recipe developed by Stella Parks, which I've made a few times now. I've played around with it a bit. At this point, I'd say I prefer the casserole with the following variations:
- Add one diced jalapeno to the aromatics
- Skip the sage altogether
- Use a mix of two cheeses - I think cheddar and monterey jack is a good combo. I was excited to try it with parmesan, but ultimately prefer milder cheese in this context. I also tried folding the cheese into the casserole rather than scattering it on top, and I regretted this. I like the cheese better as a topping, not mixed in.
This is a great base recipe that you can tinker to your liking. Given how universally loved fresh corn is, it's a big crown pleaser in the summer months.