Feta Corn Casserole, made with canned corn and a hint of lemon and basil, takes only minutes to prepare, creating an easy side dish everyone loves.
If you love corn casserole, you’ll also want to check out my savory corn pudding.
Feta Corn Casserole was inspired by four ingredients: corn., feta cheese, fresh basil, and lemon.
For this recipe idea, I wanted to showcase the corn. Why? Because plump whole kernels of crisp super sweet corn are picked and packed at the peak of freshness (say that ten times real fast!) for the highest standard in rich, sweet flavor.
Feta cheese has a pretty strong flavor, so I wasn’t worried about not being able to taste it. I was sure to add enough fresh basil so that I could not only taste that amazing flavor, but I wanted to see it. And finally, instead of just adding lemon juice, I wanted to add lemon zest for that extra punch.
This recipe was incredibly easy to put together. Experience cooks are not required. It makes a great side dish for any favorite dinner too.
Feta Corn Casserole
- 2 15 ounce cans Canned Corn, drained
- 1/4 cup four
- 2 tablespoons corn meal
- 6 tablespoons butter (melted)
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 4 eggs
- 10 fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 ounces crumbled feta cheese
- 1/2 cup parmesan cheese (grated)
- Preheat oven to 350 degrees F. Heavily grease 2 quart casserole dish with butter.
- In a processor, pulse one of the drained cans of corn, flour, corn meal, butter, salt, milk, eggs, lemon zest and juice, and basil. Continue to pulse until the mixture is fairly mixed but not completely smooth.
- In a large bowl, combine remaining can of drained Del Monte Canned Corn with feta cheese and mixture from food processor. Stir to combine and then add to buttered casserole dish. Top with parmesan.
- Bake in preheated oven for 45 to 55 minutes or until the center is somewhat firm and the top turns golden brown. Serve warm.