Corn Casserole With Coconut Milk

A simple, yet delicious baked corn delight!

A corn casserole, sometimes called corn pudding, includes eggs and corn, this is the base. The eggs are whipped well before being added to the casserole to make this casserole light and fluffy. In some recipes flour or cornstarch is added. This recipe doesn’t use either, and therefore, results in a smoother, less cake like casserole. The liquid used in this recipe is coconut milk. Coconut milk gives this casserole a creamy, smooth texture. If you are feeling weird about the coconut flavor with corn and eggs, don’t! When I eat this, I don’t notice the coconut flavor at all, but the fat in the milk is wonderful for the texture of this dish.

Corn on (off) the cob!

There is nothing like fresh corn off the cob! For this recipe I enjoy making it in the summertime when I can find fresh ears of corn. To remove the kernels off the cob check out the video posted below. Husk the corn, stand it up on one end, and carefully, using a sharp knife, start halfway down the cob and slice downward, cutting off the corn kernels. If you have the right angle, you should be able to remove the kernels in one swipe. Okay, this does take some practice, and you might have to saw your knife back and forth a bit. When one half of the cob is harvested, flip the cob around and repeat with the other end. You can always use about 2 cups of frozen or canned corn if you choose.

UPDATE July 2023: I have added red and green bell pepper. I was looking to brighten up the recipe a bit and add some complexity. Feel free to leave out the bells if you prefer!

Print Recipe

Corn Casserole With Coconut Milk

Courses: Dinner, Side Dish Recipe Keys: Dairy Free Gluten Free Soy Free

Difficulty: Beginner Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 5

Best Season: Suitable throughout the year

Description

Corn sliced fresh off the cob makes this casserole extra sweet, or use frozen corn. Mixed with whipped eggs and coconut milk and then baked. This casserole is light, fluffy and velvety!

You Need

Servings

• 2 Bacon Slices
• 3 Green Onion (Sliced thin)
• 1 Red bell pepper (Diced small)
• 1 Green bell pepper (Diced small)
• 4 Ears of Corn (Kernels removed. Or 2 cups frozen/canned corn)
• ¹⁄₂ can Coconut Milk
• 4 Eggs
• ¹⁄₄ teaspoon Kosher Salt
• ¹⁄₄ teaspoon Black Pepper

Method

1. • Preheat oven to 375 degrees.
   • Cook bacon until crisp.
   • Chop bacon.
   • Cook green onion in bacon's fat. Let cool.
   • Add chopped bacon and green onion to corn. Add salt.
   • Whisk eggs and coconut milk until frothy. 2 minutes.
   • Mix in egg mixture.
   • Pour into a greased 8x6 inch glass baking dish.
   • Bake for 35-40 minutes, you don’t want it fully set in the middle. It should have a slight jiggle in the center!
   • Let rest for 10 minutes before cutting into casserole.

Note

This casserole stays nice and moist as long as you don't over cook it. Oven times will vary, but I wouldn't cook this more than 45 minutes, start checking it at 30 minutes, it should be set around the edges, and just a bit wobbly in the center. Not liquid.

Keywords: eggs, corn, corn on the cob, coconut milk, corn casserole, corn pudding, corn bake, summer casserole, summer recipes