This vegetable casserole has a delicious spicy flavor and is a good way to serve sweet corn with some flair. It goes great with tacos, meatloaf, or pot roast and will make 8 generous servings. Two pans will be needed to make this casserole. A 2 quart casserole dish to serve it in and one larger pan that the dish will sit into and have an inch or so of clearance around it for a water bath.
Sweet corn has the best flavor when it is freshly picked, before the sugar in it starts to turn to starch. It is important to keep the ears of corn cool after buying them from a farm stand or picking your own. Don't keep the ears in a hot car in plastic bags where they will overheat. Use a cooler and ice the ears of corn down if they're not going to be processed within an hour or two. It is best to buy sweet corn in the early morning right after its been picked. Look for ears with bright green husks and unshrivelled kernels filled with a white milky fluid.
3 cups of fresh sweet corn cut from the cobs
3 large eggs
2 cups milk
1 teaspoon salt
2 Tablespoons sugar
1 medium diced red or green sweet pepper
Dash of pepper
2 Tablespoons chopped pimento or mild hot pepper
3/4 cup crushed crackers
3 Tablespoons melted butter
Preheat oven to 350 degrees.
Place all the ingredients in a large bowl except for the cracker crumbs and butter. Mix the ingredients well.
Lightly grease the serving dish and pour the ingredients into it.
Set the filled dish in the larger dish and pour water around the casserole dish to within a half-inch of the top.
Sprinkle the casserole ingredients with the crushed crackers and drizzle with the melted butter.
Place the nested dishes in the hot oven and cook for 1 hour. Check after half an hour to add water to outside pan if needed. Remove carefully when done, setting the serving dish on towel to dry off. Serve while hot.