Some folks make this with canned corn, but I don’t understand why; source locally grown sweet corn and you too will clearly understand the difference. Although a South Louisiana dish, I’ve intentionally kept this dish tame when it comes to spice; just a dash of Cajun seasoning adds flavor, but preserves the natural sweetness of the corn. While you can cook this casserole well ahead, I recommend timing it so that it is served immediately out of the oven, when the eggs will provide maximum lift.