Tuesday, October 25, 2011
Fall is about comfort food.
Things that are creamy, warm, gooey, things made into pies. During this time of year, I'm all about things baked in casserole dishes, covered in cheese.
Step in cheesy corn bake.
I came across this recipe back in the height of fresh corn season, but never got around to making it. I regret that. Alot.
When I did finally get around to making it, my god.
It's like macaroni and cheese, but take out the macaroni and put in corn. It can be thrown together with things you probably already have in your pantry, fridge, and freezer, in under 15 minutes. Then bake that delicious blend of cheeses, peppers, and corn for 35 minutes until the top is crunchy and the casserole is bubbling with cheesy, creamy goodness.
I enjoy it tongue burning hot, but the husband ate it the next day cold and liked it even better.
Cheesy corn bake
[ from the kitchn ]
1 green bell pepper, diced
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1 cup grated cheddar cheese
1 oz cream cheese
1 teaspoon salt
pinch of cayenne pepper
4 cups corn, fresh or frozen (if you are using frozen corn, be sure to steam and drain it before using)
Preheat oven to 375 degrees.
Saute the diced pepper in about a teaspoon of olive oil, over medium-high heat for about 3 minutes. Remove from heat, set aside.
In a large saucepan, melt the butter over medium heat. Once the butter is completely melted, whisk in the flour, making sure to combine thoroughly. Continue cooking for about 3 minutes over medium heat until roux starts to turn colour and all the flour has been cooked out. Add milk, stirring constantly until mixture becomes very thick. Remove from heat, add cheddar cheese and cream cheese, stir until smooth. Season with salt and cayenne pepper.
In a large bowl, add corn and diced pepper. Pour the cheese sauce over top and toss well to coat every kernel. Transfer mixture into a casserole dish.
Bake for 35 minutes, or until hot and bubbly. Let stand for about 5 minutes before serving.