Looking for something to grace the table rather than the same old dish of mac and cheese? Wouldn't it by nice if it had more to offer than the carbohydrates of pasta and the high fats of cheese sauce. Finding a recipe that has the wholesomeness of fresh vegetables and that will please even the pickiest at the table, can be anything but easy. Corn makes a great substitute for high carb pasta and when it is flavored with cheese and ginger, it is sure to please.
Be sure to use fresh corn or corn that was frozen right after being picked, to get the best flavor for this vegetable dish. For a mexican flare, you could use roasted pimentos instead of the bell pepper. Fresh sweet corn is an excellent source of fiber and antioxidants such carotenes, lutein, xanthins, and crytoxanthin. Look for fresh ears that are firm with tight green husks. To prepare the corn for this recipe, remove the husks and the silks along with any signs of insect damage. Wash the ears of corn and then use a sharp knife to cut the kernels from the cobs. Cut close to the cob for whole grain corn for this recipe. For cream style corn, cut the top half of the kernels off and then scrape the liquids out of the portions that remain on the cob by rubbing the back of the knife down the length of the cob.
This corn casserole makes a nice side dish to go along with a roasted chicken or Thanksgiving turkey. It is a great way to get the kids to eat some vegetables and is sure to please. It can be mixed up a day or two ahead of time and kept in the fridge until time to cook it. Use it as a dish for a pot luck dinner and everyone will want the recipe.
Corn - 4 cups either fresh or frozen, drained
Cheddar Cheese - 2 cups
Bread crumbs - 2 cups
Green or Red Bell pepper - 1/2 cup chopped
Milk - 2/3 cup
Butter - 4 Tablespoons
Onion - 2 Tablespoons finely chopped
Ginger - 1/2 teaspoon
Salt and Pepper - 1/4 teaspoon each
Grease a 2 quart casserole dish and preheat the oven to 350 degrees.
Mix all the ingredients together in a large bowl and spoon into the casserole dish.
Cover with foil and bake for 30 minutes. Uncover and resume baking for a further 15 minutes. Serves 8.