GREG'S QUICK CORN CASSEROLE

GREG'S QUICK CORN CASSEROLE image

Yield 12 Servings

Number Of Ingredients 9

4 cups fresh corn kernels, or frozen corn kernels, thawed and drained
1/2 cup melted butter plus 1/2 cup corn oil
1 cup cornmeal
2 cups plain yogurt
2 teaspoons salt
4 eggs
2 tablespoons mildly hot tzhoug, harissa or hot pepper sauce to taste
(optional)
2 cups diced Monterey Jack or Swiss cheese

Steps:

* Preheat the oven to 350 degrees. Grease a 13-inch by 9-inch by 2-inch square pan. * If using fresh corn, start at the tip of the ear and run a sharp knife straight down to the stem, leaving just a bit of pulp behind on the cob, to prevent detaching tough cob fibers as well. * In a food processor, process 2 cups fresh or frozen corn kernels, melted butter, cornmeal, sour cream, salt, eggs, and tzhoug, harissa or hot pepper sauce if using, till almost smooth. Fold in remaining corn and diced cheese and pour into the prepared pan. Bake for 40 to 45 minutes or until just golden brown, and a toothpick inserted in the center comes out clean. Do not overbake. Serve immediately, or bring to room temperature, cover tightly, and refrigerate or freeze.