Description
Servings
8–10
Ingredients
- 2 eggs
- 4 cups corn niblets
- 3/4 cup half & half cream
- 1/4 cup butter, divided
- 1/2 tsp black pepper
- 2 jalapeños, finely chopped
- 1/2 cup sweet onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 1/4 cup chives, chopped
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika
- 1½ cups crushed Ritz crackers
- 1½ cups shredded sharp cheddar cheese
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon butter (for greasing the pan)
Instructions
1.
Preheat the grill. Preheat the Traeger grill to 350°F.
2.
Prepare the custard base. In a large bowl whisk together the eggs, half & half, smoked paprika, dried parsley, kosher salt, and black pepper. Set aside.
3.
Cook the vegetables. Melt 2 tablespoons of butter in a large pan over medium heat. Add the jalapeños, onion, chives, and bell pepper and sauté until softened.
4.
Combine the filling. Stir the corn niblets and 1 cup of the shredded cheddar cheese into the sautéed vegetables.
5.
Assemble the casserole. Lightly butter a grill-safe or oven-safe baking dish. Spread the corn mixture into the dish. Sprinkle the remaining 1/2 cup shredded cheddar over the top and pour the egg mixture evenly over everything.
6.
Prepare the topping. Melt the remaining 2 tablespoons butter. In a bowl mix the crushed Ritz crackers with the melted butter until evenly coated.
7.
Top and cook. Spread the cracker mixture evenly over the casserole. Place the dish on the grill and cook for 35–40 minutes, until the casserole is set and the topping is golden brown and crisp.
8.
Serve. Let the casserole rest for a few minutes before serving.
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