Make the Most of Sweet Corn with Sever's Grilled Country Corn Casserole

Fresh sweet corn is best, but frozen corn also makes a fantastic and simple veggie casserole to go with your barbecue.

Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one shared by John Bowlsby, aka Spinaker, courtesy of his friend, Sever.

Placeholder

John Bowlsby, aka Spinaker

Average: 4.7 (9 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Sever's corn casserole in cast iron pan

This simple preparation makes a great side dish for any barbecue and highlights sweet summer corn, fresh tomatoes, and herbs. A generous man named Sever shared this recipe with John Bowlsby, aka Spinaker, one of our moderators in the Pitmaster Club. 

Course. Lunch. Dinner. Casserole. Side Dish. Vegetable.

Cuisine. American.

Makes. About 4 servings

Takes. About 25 to 30 minutes

Ingredients

3 ears fresh sweet corn on the cob

1 tablespoon vegetable oil

1/3 cup butter

1/2 cup chopped green, red and/or yellow bell pepper

1/2 teaspoon Kosher salt

1 medium ripe tomato

1 tablespoon fresh chopped parsley

1 teaspoon chopped fresh basil

About the corn. Fresh sweet corn on the cob is best for this recipe. However, if you really have a hankering for sweet corn when it’s not in season, use about 3 cups frozen corn kernels. Steer clear of canned corn: it’s just too soggy. Thaw the frozen corn in a strainer and let the moisture drain off. Once thawed, toss the kernels with a little oil on a sheet pan. Shake them into a single layer and roast them under your oven’s broiler to mimic the effect of grilling the corn. Let it get nice and browned then proceed with the recipe.

About the basil and parsley. You must use fresh. Dried basil and parsley are no more flavorful than sawdust.

About the peppers. Some folks find green peppers bitter. If that’s you, just use all red and yellow (or even orange!) peppers.

Method

1) Prep. Shuck the ears of corn, removing all of the husks and silks.

2) Brush the oil over the corn kernels to corn to promote browning and prevent sticking. Alternatively, brush on mayo instead of oil for more richness.

3) Fire up. Prepare a grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 325°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F on the side that is off.

4) Cook. Grill the corn directly over the hot side of your grill until the outside begins to brown. Rotate the corn frequently so it is nicely browned all over, about 8 to 10 minutes total. A little char is OK, but don’t walk away and leave the corn to burn.

5) Remove the corn to a cutting board and let it cool enough to handle. Then cut the kernels off the cob (hold the cobs upright to do so).

6) Melt the butter in a 2-quart saucepan over medium heat. Add the corn and peppers, cover, and cook over medium heat until the veggies are crisp yet tender, 10 to 12 minutes, stirring occasionally.

7) Meanwhile, chop the tomato into 1/2-inch pieces. You should have about 1 cup. Remove from pan from the heat, and stir in the chopped tomato, parsley, and basil. Cover, and let stand until the tomato is heated through, about a minute.

8) Serve. Serve warm. 

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments