A recipe for a spicy corn casserole made with corn kernels, jalapeño pepper, hot sauce, and eggs. It is a fluffy casserole with a sweet/hot combination of flavors.
Course
Main Dish
Cuisine
Mexican
Prep Time10minutes
Cook Time1hour10minutes
Total Time1hour20minutes
AuthorRenee
Ingredients
5cupsfrozen corn kernelsthawed and divided
4large eggs
1tablespoonolive oil
1/2cupchopped onion
1/4cupchopped red bell pepper
1jalapeño pepperseeded and finely diced
1garlic cloveminced
3drops Tabasco® sauce
3cupswhole milk
1teaspoonsalt
1/2teaspoonfresh ground black pepper
Instructions
Preheat oven to 325 degrees F. Lightly grease a shallow 2-quart baking dish.
Place 2 cups corn kernels and eggs in a food processor fitted with a knife blade. Process until corn is finely ground (will not be completely smooth).
Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and jalapeño pepper. Cook until softened, about 3 to 5 minutes, stirring occasionally.
Add garlic to the skillet and cook until fragrant, about 1 minute. Remove skillet from heat. Add Tabasco® sauce.
Bring milk to a simmer in a medium saucepan (do not boil). Remove from heat and stir in the vegetables and remaining 3 cups corn kernels.
Add the egg/corn mixture slowly while stirring vigorously.
Pour into prepared baking dish and bake until center is set and firm, about 1 hour. Note that baking time can vary depending on baking dish used.
Recipe Notes
You can adjust heat level by using less or more of jalapeño and Tabasco® sauce.