You can cook just about anything over a live fire. This corn casserole is no exception. The green chilis give it a hint of heat and the smoke from the fire brings out the sweetness of the corn. Serve as a side dish or add a salad for a delicious main course.

Photo by Andrew Barton

Corn Casserole

From “ The Kansas City Barbecue Society”


3 ears corn
1⁄2 cup butter
17-ounce can cream-style corn
9-ounce package cornbread mix
4-ounce can green chiles, chopped
2 eggs, slightly beaten
1⁄2 teaspoon pepper, freshly ground
1⁄2 teaspoon salt
1 cup sour cream
1 cup sharp Cheddar cheese, shredded


1. Remove kernels of corn with a sharp knife into a bowl; scrape corn cob with a knife to collect remaining liquid in the bowl.

2. Heat butter in a 9×13-inch aluminum pan over hot coals until melted.

3. Stir in fresh corn kernels, cream-style corn, cornbread mix, green chiles, eggs, pepper, and salt. Drop sour cream by spoonfuls evenly over mixture; fold in gently. Sprinkle with cheese.

4. Place pan on grill rack. Bake, covered with foil, over hot coals for 1 hour or until set.

5. May bake in a 350 degree oven for 35 to 40 minutes or until set.

Serves 8

Something different done with corn cobs. Read about the corn cob pipe capital of the world here.

Article originally published in the August/September 2011 issue of Missouri Life.