Tex Mex Corn Collard Casserole
This makes a great main course. Serve it with a leafy green salad for a complete vegetarian meal.
- 3-4 ears corn
- 2 c collards, destemmed, finely chopped
- 3 c water
- 2 Tbsp butter
- 1/2 c onion, chopped
- 1 jalapeno pepper, deseeded, chopped
- 2 Tbsp all purpose flour
- 1 c milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp marjorum
- 1 c melting cheese (Jack/Colby blend or similar)
- Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking dish or similar.
- Shuck corn and slice off the kernels. Place kernels in large pot; add collards and water.
- Bring to boil on medium high. Reduce to low heat, cover, and simmer 10 minutes or until tender.
- Drain well; place back in pot. Set aside.
- In a small pan, melt the butter on medium low. Add onions and jalapenos. Saute 3 minutes. Stir in the flour until dissolved in the butter.
- Add milk and stir to a boil. Continue to stir one more minute.
- Remove from flame and stir in the salt, pepper and marjorum. Add this sauce to the pot of corn and collards. Mix well.
- Transfer the mixture to the prepared baking dish and sprinkle evenly with cheese.
- Bake 20 minutes. Serve hot. (This casserole will hold its shape if you wish to serve it sliced.)