Corn casserole is a favorite, want to try Kim’s corn salad

Corn has always been one of my favorite vegetables – on the cob, boiled or grilled, or off the cob, mixed with just about anything.
The Roasted Corn Salad, a recipe of the late Kim Snellings, was featured in the July/August 2006 edition of Mississippi magazine.
A member of Bruce Fine Arts Club, she was a very organized cook, who had a tremendous recipe collection, according to her mother, Ann Snellings.
Corn casserole is an all-time favorite dish of mine. Most recipes for the casserole call for canned cream style corn, but I prefer using the frozen tube.

Roasted Corn Salad

(Kim Snellings)

1-16 oz. bag frozen whole-kernel corn (or 2 cups fresh corn cup from cob if available)
1 Tbsp. butter
1 avocado, diced into 1/2” pieces
1/2 cup red onion, finely diced
1/2 cup roasted red peppers, diced into 1/2” pieces
1/3 cup mayonnaise
Zest of one lime (about 1/2 Tbsp.)
Juice of 1 lime (about 1 Tbsp.)
3/4 tsp. ground cumin
1 Tbsp. fresh parsley, chopped
1/2 tsp. salt (or to taste)

Additional parsley for garnish
Saute corn in butter in a skillet over medium-high heat until corn is slightly roasted (5-8 minutes). While corn is still warm, add next three ingredients. Transfer to large bowl. In small bowl, mix together mayonnaise, lime zest and juice, cumin, parsley and salt. Pour over corn mixture, and gently stir to mix. Garnish with parsley leaves if desired.

Corn Casserole

8 1/2” oz. pkg. Jiffy corn muffin mix
1 tube frozen yellow corn, thawed
1 cup sour cream
1/2 stick butter
1 egg

Preheat oven to 350. Grease 2-qt. casserole dish. In large bowl, mix all ingredients well. Pour into dish. Cover and bake 30-35 minutes.