Corn Casserole with Green Chiles & Cotija Cheese

Wish I would have taken a picture...

All I can say was this was good.  I'm venturing out writing more recipes because I realized it's kind of silly for me to write about other people's recipes.  So here goes...  Recipe #3 for the week - written by me. 

Corn Casserole with Green Chiles & Cotija Cheese

1/2 diced onion
2 cloves minced garlice
1 tablespoon olive oil
3 cups frozen corn
1 cup sour cream
1 7 ounce can green chiles
1/2 cup cotija cheese, crumbled
Jiffy Cornbread mix or similar size
2 eggs

1/2 cup melted butter
Salt & Pepper to taste

Preheat your oven to 350.  While oven is preheating, saute the onion and garlic until translucent in the olive oil.  In a big mixing bowl, combine the corn, sour cream, chiles, and cheese.  In a separate bowl, whisk together the eggs, cornbread mix, and melted butter.  Combine both and pour into a 9X9 baking dish.  Bake for 45 minutes or until the center sets and the top is golden brown.  Serve hot.  Try not to eat it all before your guests or family have it.

I think you could add cheddar cheese or pepper jack for a bit more kick.  I thought about adding chopped jalapeno but decided not to this time. 

Original recipe, please credit Kandi Dodrill or link back to the post if you are publishing it.  Thank you.

Corn Chowder

I won a Vitamix last week and it came in the mail yesterday.  With a stroke of luck I was at the doctor's office (actually I was not lucky at all to be at the doctor's office), and came across a corn chowder in the blender recipe (lucky part) in the Martha Stewart Living Magazine.  I decided to give it a go.  However, her recipe called for lobster and since lobster wasn't in our budget...  I went with a less expensive variation of her recipe that I made up as I cooked it.

I would link to Martha's recipe but it's not up yet.  It's in the August 2011 Martha Stewart Living Magazine.  Really pretty with the yellow corn and lobster floating in it.

Here is my version:

Corn Chowder

5 cups chicken broth

2 tablespoons olive oil

1 whole onion – diced

1 tsp of thyme

4 cups of corn

Salt & Pepper to Taste

Sauté the onion in the olive oil until soft and glisteny.  Add chicken broth (and corn cobs if you cut the corn off) and bring to a simmer.  Add ½ the corn and cook for 5 minutes or until the corn is cooked.  Remove the corn cobs (if you put them in there) and strain the soup so you put the all the onion and corn into the blender.  Add about 2/3 cup of stock that you cooked with to blend until frothy and smooth.  Add back to the broth and add the remaining corn.  Bring to a simmer and simmer for 3-4 minutes until all the corn is cooked to the point you want it to be cooked.  Salt & Pepper to taste.  You can totally add all then corn at the beginning and then blend all the corn and onion if you want a bisque like soup.

Thanks for the inspiration, Martha. 

I didn't take a picture of this but I will start taking pictures.  Promise.  I'll try to start taking pictures.  Promise.  That's better.