Corn on the cob is a summertime favorite, but corn casseroles can be, and should be, eaten all year long. The yellow kernels are a good source of fiber, antioxidants and B vitamins which help fight cardiovascular
disease, regulate blood sugar levels and maintain a healthy digestive tract. In addition to its nutritional value, corn has great worth for those watching their caloric intake. The texture of corn makes it satisfying to chew and the
sweet flavor can stave off cravings for high-calorie goodies that can sabotage weight loss or maintenance efforts. While there are many health benefits to eating corn, there is a more important reason to eat corn casseroles. Simply put,
corn casseroles taste great.
Corn casseroles can be spicy or sweet depending on the chef’s preference. Spicy casseroles combine ingredients like chile peppers, jalapenos, cumin and other seasonings for a Creole flavor that is hard to beat. Milder recipes call
for tomato, onion and green peppers in a creamy sauce. Bacon is sometimes added for flavor and a boost of protein. Casseroles and soufflés that blend corn with eggs, milk, bread and vegetables have a mellow flavor and light texture.
Casseroles can be made with fresh, frozen or canned kernels and sometimes call for canned creamed corn. Corn casseroles are so varied that they make terrific accompaniments to any type of entrée or can be used as the main dish at
any meal. The sweet flavor of the corn melds with other ingredients to create a casserole that is sure to become a family favorite. |
