Chili corn casserole, deconstructed!

As the temperature warms, I begin cleaning out my freezer, finding ways to use up extra containers of chili.  One of my favorites is chili corn casserole.  It takes advantage of leftover chili, as well as the sweet corn that begins appearing in the market at this time of year.

If you have no chili available, simply mix together two cans of diced tomatoes with green chilis, a can of black beans (optional), a meat or protein of your choice (chicken, beef, sausage, and pork work best), and a package of chili seasoning.

I consider this a "garbage casserole," because you can add whatever vegetables in the refrigerator look like they are about to turn.  Prepared chili tends to be well-flavored and additional seasoning may not be required.  It is quick and easy, and simply delicious!

Chili corn casserole

2 TB. butter

4 ears corn, kernels removed from the husks

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

2 c. shredded cheese, a Mexican blend preferred

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

Preheat the oven to 350 degrees.  Melt the butter in a skillet.  Add the salt and corn, and cook until tender, about six minutes.  Add the green onions and stir.  Cook another two minutes, and set aside.

Lightly grease an 8"x8" casserole dish.  Pour half the chili in, then top with half of the vegetables and cheese.  Add the rest of the chili, vegetables, and cheese in layers.  Top with the corn bread batter.

Bake for approximately 45 minutes or until the corn bread is lightly browned.  Let stand about 15 minutes before serving.  If desired, drizzle lightly with lime juice,

Chili corn casserole, deconstructed

2 TB. butter 

>Fat alert:  Butter is fat.  In this recipe, it is used to sauté the corn and green onions.  In the alternative, a light touch of cooking spray may be used or the vegetables may be roasted.

>Health alert:  Butter is a dairy product.  If this is a dietary concern, it may be replaced with any vegetable fat, such as olive oil, or margarine.

4 ears corn, kernals removed from the husks

>Health alert:  Corn is high in carbohydrates and sugar.  It is banned on some diets. 

>Ingredient alert:  This is a corn casserole.  It is not possible to eliminate the corn!  However, if fresh corn is not available, the best substitute is frozen corn. 

½ tsp. Kosher salt

6 green onions, chopped

4 c. leftover chili

>Fat alert:  Some chili recipes contain high amounts of fat.  If fat is a dietary concern, use a recipe that is low in fat.

2 c. shredded cheese, a Mexican blend preferred

>Fat alert:  Cheese is high in fat. Low-fat or no-fat versions are available.

>Health alert:  Cheese is a dairy product.  If dairy products are a dietary concern, a vegetable based cheese substitute may be used.  However, the cheese alternative must be meltable!

>Ingredient alert:  If a blend of Mexican cheese is not available, shredded cheddar or Monterey Jack cheese may be used. 

1 pkg. Jiffy corn bread mix, prepared according to instructions

>Health alert:  This is product that carries all sorts of bad stuff.  While it is convenient to use, it is high in salt, sugar, fat, and carbohydrates.  If any of these are dietary concerns, it is best to make a corn bread batter from scratch, eliminating the ingredients that you cannot tolerate.

Optional:  2 TB. dry cilantro

Optional:  1/2 tsp. crush red chili peppers, or additional jalapenos

Optional:  black beans, red bell peppers, broccoli, cauliflower, or peas.

(Follow the instructions above.)