Corn Casserole
Delicious and healthy side dish for your next family gathering
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Olive Oil
- 2 bulbs shallot (diced)
- 2 cans (14.5 oz) coconut cream
- 1 tbsp corn starch
- 2 tsp sea salt
- 2 tsp Angkor White Kampot Pepper (ground)
- 1 cup green onion (Julienned)
- 2.5 pounds corn (chopped using food processor)
- 2.5 pounds corn whole kernel
- 2 tsp Salted Kampot Pepper
Instructions
- 1
Set oven to bake at 425ºF
- 2
Roast Shallots: Sauté shallots with olive oil in pot, over medium-low heat, until their color turns
- 3
Prepare Sauce: Reserve 5 tablespoons of coconut cream (top of can) set aside. Add corn starch to the remaining coconut cream, whisk well, then add to the pot. Add salt, Kampot pepper, and 3/4 cup of green onion, mix well.
- 4
Warming up the Corn: Turn heat to high, add chopped corn, mix well. Then add the remaining corn, continue cooking until sauce begins to bubble.
- 5
Baking the Corn: Transfer corn to baking dish, spread evenly, cover and bake at 425ºF for 30 minutes
- 6
Brown and garnish: Take corn out of the oven, drizzle with reserved top cream, and sprinkle with Black Pearls. Uncover and broil at 425ºF for 5-7 minutes. Garnish with green onion.