At the end of summer each year, my friend and I head out to a local farm to pick up a few bushels of corn. It’s been an ongoing joke between us that no matter who drives, we always miss the turn into the farm. There is a posted sign, but it wasn’t very visible and we had usually driven past the street by the time we saw the sign. We did know exactly where to turn around as we had mastered that area!
Each year we would complain to the farmer that the sign wasn’t in the best place for people to see it in time to turn. At one point we even got our husbands involved helping us find the turn into the farm. My husband missed it, so I didn’t feel so bad.
After years of hearing about the missed turns, my friend’s hubby was talked into driving to the farm. He was a little arrogant that he would see the sign and turn in time. And he did! Just so happens last year the farmer moved the sign so it is quite visible to anyone on the road. We were fuming that the sign had moved and my friend’s husband saw it in time to turn (making us all look like idiots that we missed it in years past), and then remembered that moving the sign was a good thing. Hopefully this summer, no matter who drives, we’ll see the sign in time to turn! (I’ll let you know!)
After picking up the bushels of corn, it has become a ritual of shucking, cleaning, stipping the corn off the cob, and freezing for use year-round. With four of us working at different stages of preparation we get the job done – although not as quickly as one might think – it’s still a lot of work! The men shuck the corn outside, and us gals clean and strip the cobs, and seal in freezer bags for future meals.
So when the mood strikes us, we have a freezer supply of corn to use. And our freezer stock usually lasts us until corn season next year.
Today’s recipe is a corn souffle. Don’t be worried that I’m talking about a puffed up, timing critical souffle type of recipe – just a nice way to use corn (frozen or canned) that makes a great side dish for any type of meal. I cheat and use a pre-made corn muffin mix that makes this dish sooooo easy. It’s more or less a dump, mix, cook, and done recipe.
Hot out of the oven, covered in charred cheese.
- 2 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, cubed, softened
- 4 cups frozen corn or 2 (15.25 ounce) cans whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix
- 2 eggs
- 1 1/4 cup shredded cheddar cheese
- PREP: Heat oven to 350 degrees F.
- Mix melted butter and cream cheese in large bowl until blended.
- Add next 4 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake uncovered 45 to 50 min. or until mixture is set and knife inserted in center comes out clean.
- Cooking times will differ depending on cooking vessel. I used a cast iron dutch oven and it cooked according to time displayed above.