Written by Joan Ruskamp @ Common Ground Nebraska

The 4th of July holiday in Nebraska needs to include corn…right?! Holidays for me are all about our family. Making meals is all about sitting together, especially as a family, enjoying food and sharing time with one another.

And family time is all about communication. We all know communication is very important so that another person not only knows what we are saying but understands what we are saying.

Certain jobs require not only verbal communication but body language as well. I have come to learn the importance of understanding both the verbal and nonverbal forms in relation to farming and cattle feeding on my farm.

Before I became a farmer I worked at a veterinary clinic as a veterinary technician. There are many terms and expressions used around livestock and in farming that you need to experience to fully understand them. Read more on my blog about communication and cattle terms.

Then enjoy this great summer corn recipe! Use some frozen sweet corn if you have some, or if your farmers market has corn yet, use that fresh stuff!

 

Cream Cheese Corn Casserole

Ingredients

3 T butter

1 green pepper chopped

3 T flour

2 cups milk

1/2 tsp pepper

1 tsp salt

1 T sugar

1/4 cup chopped pimento

8 oz cream cheese

3 cans whole kernel corn

5 T butter melted

2 cups bread crumbs

Directions

1. Saute green pepper in butter.

2. Mix flour, milk, pepper, salt, sugar, pimento in with sautéed pepper.

3. Add cream cheese to mixture stirring until softened.

4. Pour in corn to mixture and stir well. Pour mixture into casserole dish.

5. In a separate bowl, mix butter and bread crumbs.

6. Sprinkle over corn mixture.

7. Place casserole dish inside a larger pan that has water in it. 

8. Bake at 350 degrees for 1.5 hours. The water keeps the casserole moist. This is a hit at any meal and is very good even if you skip the green peppers and pimento!