Martha Stewart Corn Casserole Recipe

This Martha Stewart Corn Casserole Recipe is a cheesy and slightly spicy side dish, which includes pepper jack cheese and chipotle in adobo. It’s a classic, foolproof recipe, ready in about 1 hour and 35 minutes.

Martha Stewart Corn Casserole Recipe Ingredients

• 2 tablespoons unsalted butter, plus more for baking dish, plus 6 tablespoons melted and cooled
• 1 1/2 cups chopped yellow onion (from 1 large onion)
• 1 cup chopped green bell pepper (from 1 large pepper)
• 1 tablespoon minced garlic (from 3 cloves)
• 1 chipotle in adobo, minced with liquid (to equal 1 tablespoon)
• Coarse salt and freshly ground pepper
• 4 cups frozen corn kernels, preferably organic, thawed
• 1/4 cup fine cornmeal
• 2 cups shredded pepper jack cheese
• 1/2 cup heavy cream
• 6 large eggs
• Salsa, cilantro sprigs, and sour cream, for serving

How To Make Martha Stewart Corn Casserole Recipe

1. Preheat and prepare dish: Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
2. Cook vegetables: In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add onion and bell pepper; cook until golden brown, about 8 minutes. Add garlic and cook 1 more minute. Stir in chipotle, salt, and pepper. Transfer mixture to a large bowl to cool.
3. Puree the corn: Blend 3 cups of corn in a food processor or blender until very smooth. Add to the bowl with cooled onion mixture.
4. Mix in dry and remaining ingredients: Stir in 1 1/2 teaspoons salt, cornmeal, remaining 1 cup corn, and shredded cheese.
5. Combine wet ingredients: In a separate bowl, whisk together the melted butter, cream, and eggs until just combined. Fold into the corn mixture.
6. Bake the casserole: Pour the batter into the prepared baking dish. Place on a rimmed baking sheet and bake for 45 to 50 minutes, until puffed and golden and the center jiggles slightly.
7. Cool and serve: Let cool for 15 minutes before serving. Serve with salsa, cilantro sprigs, and sour cream.

Recipe Tips

• Can I use fresh corn instead of frozen?
  Yes, fresh corn works well—just cut it off the cob and measure 4 cups.
• Is this spicy?
  The chipotle adds mild heat. Omit or reduce for a milder version.
• Can I use another cheese?
  Cheddar or Monterey Jack are good alternatives to pepper jack.
• How to check if it’s done:
  The center should be slightly jiggly but set around the edges. It will firm up as it cools.
• Can I make this ahead?
  Yes, bake it up to a day ahead and reheat at 300°F until warmed through.

What To Serve With Corn Casserole

This hearty side pairs well with grilled or roasted mains:

• Roast chicken or turkey
• Grilled steak or ribs
• Pulled pork
• Chili
• Black bean salad

How To Store Corn Casserole

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze tightly wrapped portions for up to 2 months. Reheat in oven or microwave.

Corn Casserole Nutrition Facts

• Calories: 390
• Fat: 28g
• Carbohydrates: 23g
• Protein: 12g
• Fiber: 2g
• Sodium: 520mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without eggs?
Eggs help bind the casserole, so it’s not recommended to omit them without a substitute like flax eggs or a commercial egg replacer.

Can I leave out the chipotle?
Yes, the casserole will still be flavorful without it.

How do I reheat leftovers?
Cover and reheat in a 300°F oven or microwave individual portions.

Is this gluten-free?
Yes, as long as the cornmeal and other ingredients are certified gluten-free.

Try More Recipes:

• Martha Stewart Lasagna Recipe
• Martha Stewart Meatloaf Recipe
• Martha Stewart Macaroni And Cheese Recipe