Creamy Baked Corn
|Uncooked corn kernels||750 Milliliter (3 Cup)|
|Green onions||3 , chopped|
|Green pepper||1 Small, chopped|
|Green goddess salad dressing||30 Milliliter (2 Tablespoon)|
|Sour cream||40 Milliliter (4 Tablespoon)|
|Firmly packed brown sugar||1 Teaspoon|
|Flour||30 Milliliter (2 Tablespoon)|
|Black pepper||1⁄4 Teaspoon|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Grated parmesan cheese||60 Milliliter (4 Tablespoon)|
Preheat the oven to 375Â°F (190Â°C).
Remove the kernels from the corn cobs and cook in salted boiling water until the kernels are just fork tender.
Drain completely until there is no liquid left.
Place the corn in a 1 1/2 qt. (1.5 L) casserole.
Sprinkle the chopped green onion and green pepper over top of the corn.
In a small bowl mix together the Green Goddess dressing, sour cream, brown sugar, flour, salt and pepper.
Spoon this mixture evenly over top of the vegetables.
Dot with the butter.
Cover tightly with foil and bake for approximately 30-35 minutes.
Stir before serving.
Arrange thin slices of tomato over top of the stirred casserole; sprinkle with the grated Parmesan cheese and return to the oven for an additional 10 minutes of baking.