Ingredients

The following ingredients have 5 Servings
  • 3 large ears corn, stripped and cut off the cob (about 3 cups)
  • 5 slices bacon, divided
  • 1/2 cup chopped Vidalia onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 cup seeded, chopped tomato
  • 1 tablespoon chopped fresh basil, plus extra for garnish
  • 1 tablespoon chopped fresh parsley, plus extra for garnish
  • 1 teaspoon chopped fresh thyme
  • Pinch granulated sugar
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 to 2 tomatoes, sliced

Instruction

  • Preheat oven to 350 degrees F.
  • Butter a 9 x 9-inch baking pan; set aside. Strip the corn and milk the cobs; set the corn and pulp aside.
  • Cook two slices of bacon in a skillet and brown until crisp; remove to a paper towel and set aside for garnish. Slice remaining bacon into skillet and cook until cooked but not too crisp.
  • Add the onion and bell pepper to the drippings and cook until softened.
  • Add the butter and flour, cook and stir for 3 minutes.
  • Add the corn and pulp; stir in the sour cream and add chopped tomato, basil, parsley, thyme, sugar, salt and pepper. Taste and adjust seasonings and transfer to the prepared baking pan.
  • Bake uncovered for 15 minutes. Remove and top with slices of tomato, return to oven for another 15 minutes or until bubbly.
  • Chop the two slices of reserved bacon and garnish the casserole with it and the reserved basil and parsley.