The Trifecta Corn Bake is a triple threat of corn flavor! Hearty cornmeal, creamed corn, and corn kernels bring the golden sweetness of the cob into every crumb of this delightful dish. It’s buttery and spicy with just a touch creamy… mmm, so good! It’s the kind of dish that really captures the sunshine of the summer season. Three cheers for the Trifecta Corn Bake!
Ingredients
- 2 tablespoons unsalted butter, room temperature, plus more, to taste, for greasing the dish
- 1 1/2 cups yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 tablespoon garlic, minced
- 1 chipotle in adobo, minced with some of the liquid
- coarse salt, to taste
- freshly ground pepper, to taste
- 4 cups frozen corn kernels, thawed, divided
- 1/4 cup fine cornmeal
- 2 cups pepper jack cheese, shredded
- 6 tablespoons butter, melted and cooled
- 1/2 cup heavy cream
- 6 large eggs
- salsa, optional, to taste, for serving
- sour cream, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 2-quart baking dish with the extra room temperature butter.
Step 3 –In a medium skillet over medium-high heat, melt 2 tablespoons of the room temperature butter.
Step 4 –Add the onions and the bell peppers to the melted butter and cook, while stirring often, until golden-brown and caramelized, about 8 minutes.
Step 5 –Add the garlic to the onion mixture and cook until fragrant, about 1 minute.
Step 6 –Add the chipotle pepper, the salt, and the pepper to the onion mixture and stir to combine.
Step 7 –Transfer the onion mixture to a large bowl and allow the onion mixture to cool to room temperature.
Step 8 –In the bowl of a food processor or blender, add 3 cups of the corn and purée until very smooth.
Step 9 –Add the corn purée to the onion mixture and stir to combine.
Step 10 –Add the salt, the cornmeal, the remaining corn kernels, and the cheese to the onion-corn mixture and stir to combine.
Step 11 –In a medium bowl, add the remaining melted butter, the heavy cream, and the eggs and whisk together just until combined.
Step 12 –Fold the egg mixture into the corn mixture.
Step 13 –Pour the batter into the prepared baking dish.
Step 14 –Place the baking dish onto a rimmed baking sheet and bake until puffed and golden and the center jiggles slightly, about 45-50 minutes.
Step 15 –Allow the corn bake to cool for 15 minutes.
Step 16 –Serve with the salsa and the sour cream.
