Leftover Grilled Corn Casserole

Grilled Corn Casserole is a perfect summer barbecue side dish made with sweet corn. When the sweet corn is in season make this easy corn casserole recipe. Perfect served with chicken, beef or fish.

INGREDIENTS

Grilled Florida Sweet Corn Bell Peppers Onions Cream Cheese Can Of Cream Of Celery Soup Milk Olive Oil Mexican Blend Cheese Fresh Cracked Pepper Salt

Shuck the corn and brush each ear with olive oil. Season with salt and pepper. Slice the peppers and onions, brush with olive oil, season lightly, and grill all vegetables until tender.

INSTRUCTIONS

Allow the grilled vegetables to cool slightly. Cut the corn kernels from the cobs and chop the peppers and onions into bite-sized pieces for easy mixing and even distribution.

In a large bowl, combine softened cream cheese, cream of celery soup, milk, salt, and pepper until smooth. Stir in the grilled vegetables and all but 2 cups of shredded cheese.

Transfer the mixture to a 2-quart casserole dish and bake at 375°F for 45 minutes. Top with the remaining cheese, then return to the oven until melted and bubbly.

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