- 6 ears of fresh corn
- 4 cloves of garlic, minced
- 1 sweet onion, chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ¼ cup AP flour
- 1/8 cup corn meal
- 1/3 cup grated Parmesan cheese
- 2 large eggs
- 1 cup whole milk
- Salt and pepper to taste
- Ritz Crackers, crumbled for topping (optional)
- Preheat oven to 350 degrees F.
- Remove the corn from the husks. Rinse the cobs, pat dry, then slice off the kernels of corn.
- In a large frying pan, heat olive oil with garlic and onion. Once the onion is translucent, add the corn. Season with salt, pepper, and fresh thyme. Cook for about 5 minutes, until the corn has softened. Remove from heat.
- In a casserole dish, melt down 4 tablespoons of butter in the preheated oven. Once the butter has fully melted, remove form the oven. Whisk in flour and cornmeal until a roux forms. Season with a pinch of salt and pepper.
- Add the corn mixture to the casserole dish with the grated cheese. Toss with the roux until well incorporated.
- In a small bowl, whisk together eggs and whole milk. Pour over the corn mixture. Sprinkle with the crushed crackers and bake until the casserole has set and is nicely golden, about 30-35 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Keywords: corn casserole, thanksgiving, corn, side dish, holidays