Corn corn corn.
It’s everywhere at the farmer’s markets. It’s delicious, but when you have too many left over ears, don’t feel guilty! You can make this lovely casserole with spinach and it makes a great side or light lunch the next day.
I’m just trying to help with all that “farm produce guilt” at this time of year, when you throw away farm fresh yummies because they get too ripe or just plain have too much to eat.
I’m a helper. I help.
Enjoy!
Creamy Corn and Spinach Casserole
It’s everywhere at the farmer’s markets. It’s delicious, but when you have too many left over ears, don’t feel guilty! You can make this lovely casserole with spinach and it makes a great side or light lunch the next day.
I’m just trying to help with all that “farm produce guilt” at this time of year, when you throw away farm fresh yummies because they get too ripe or just plain have too much to eat.
I’m a helper. I help.
Enjoy!
Creamy Corn and Spinach Casserole
Ingredients
1 1/2 cups corn (2-3 ears of cooked corn, with kernels cut off)
2 Tbsp. butter
1 1/2 cups torn up baby spinach leaves
11/2 Tbsp. diced onion
1/2 tsp. granulated garlic
Salt and pepper to taste
3 Tbsp. flour
4 oz. cream cheese
1 cup milk
1 tsp. Dijon mustard
1/8-1/4 grated Parmesan cheese
2 eggs
Topping:
1 cup crumbled day old bread
2 Tbsp. melted butter
1 Tbsp. grated Parmesan cheese
Directions
Preheat oven to 350˚. Butter a casserole or baking dish.
In a large saute pan, melt 2 Tbsp. butter over medium heat. Add the onions and garlic, and cook until onion is translucent. Add the spinach, and cook until beginning to wilt. Add the flour, and whisk until the flour is combined and begins to brown. Next add the milk as you whisk. Your sauce will begin to thicken. Lower your heat, and cook. Add the cream cheese, and whisk until cheese is melted and combined. Whisk in the Dijon mustard, and stir in the corn. Season with salt and pepper, and mix well. Take off the heat, and let the mixture cool down slightly.
Meanwhile, in another dish, whisk the eggs. Slowly add a little bit of the corn mixture, and whisk. Add the corn mixture a few more times, whisking it in as you go. You are basically tempering the eggs. When you feel the eggs have sufficiently warmed up, add the eggs to the corn mixture and whisk it all in completely. Pour the corn mixture into the buttered dish.
In a small bowl, add the melted butter to the crumbled bread mixed with the Tbsp. of grated Parmesan cheese. Crumble it generously over the top of the casserole. Bake on the lower half of your oven, for about 20-25 minutes. Move the casserole to the top half for another 5 minutes until casserole is golden on top and is puffy and sizzling. Serve warm.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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