June 26, 2009

Fresh Basil Scalloped Corn

When the garden starts producing... get to cooking.

Fresh corn has been coming in for a while now, can't wait to get hold of a bushel or two of white, sweet Silver Queen which I am told is starting to come in over in Baldwin County. But for now, it's the yellow, sweet field corn variety that I'm buying. Fresh picked basil and bell peppers compliment this delicious side dish.


Fresh Basil Scalloped Corn
6 to 8 servings
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cups fresh whole kernel corn
  • 1/2 cup diced red pepper
  • 2 tablespoons all-purpose flour
  • 1 -14.75 can cream style corn
  • 1 teaspoon fresh basil leaves
  • 1/2 teaspoon seasoned salt
  • 2 eggs, beaten
Heat oven to 350°F.
Spray 1 1/2-quart casserole or soufflé dish with cooking spray.
In a 10-inch nonstick skillet, melt butter over medium-high heat. Add onion and bell pepper, cook 2 to 4 minutes stirring occasionally until crisp-tender. Stir in remaining ingredients until well blended. Pour into casserole. Bake uncovered 45 to 55 minutes or until set and knife inserted 1 inch from edge comes out clean.

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