Corn Casserole
Corn Casserole

Corn Casserole

Level: Easy | Prep Time: 10 minutes | Cook Time: 50-55 minutes | Serves: 9

Spicy, savory, and satisfying, this dish is perfect for weekend brunches, potlucks, or meal prep for a flavorful week ahead. The rich egg base paired with a kick of heat from the Red Jalapeño oil makes every bite bold and memorable—easy to make, even easier to enjoy.

Ingredients


Ingredients:

  • 3 tbsp Pasolivo Red Jalapeno Olive Oil
  • 1/3 cup onion, chopped fine
  • 1/4 cup red, yellow or orange peppers, chopped small
  • 1 cup greek yogurt
  • 3 eggs, lightly beaten
  • 4 oz can diced green chiles
  • 1/2 tsp chili pepper sauce (like Tabasco)
  • 2/3 cup cornmeal
  • 1-14.75 oz can creamed corn
  • 15 oz cannced corn, drained, or 1 1/2 cup fresh corn
  • 2/3 cup shredded Monterey Jack or cheddar cheese, or a combination
  • 1 tbsp Pasolivo Spring Blend
  • 1/2 tsp Pasolivo Kosher Flake Sea Salt

Preparations

  1. Preheat oven to 350 degrees
  2. Warm Pasolivo Red Jalapeno Olive Oil in a small frying pan. Add onions and peppers, sauté until onion are translucent.
  3. Whisk eggs in a large bowl, then add yogurt and whisk together.
  4. Add onion, peppers, and Pasolivo Red Jalapeno Olive Oil to egg mixture, and whisk. Stir in remaining ingredients.
  5. Pour into an oiled 9x9 baking pan and bake 50-55 minutes or until toothpick inserted comes out clean. To serve drizzle with Pasolivo Red Jalapeno Olive Oil and additional chili pepper sauce.
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