Cheesy Corn Casserole


 

Chris Allingham

Administrator
Staff member
This baked corn casserole was featured in a special BBQ edition of Saveur magazine in June/July 2011 and was said to be "a popular side dish at Smokestack restaurant in Kansas City".

Cheesy Corn Casserole
Serves 12

4 slices bacon, finely chopped
6 Tablespoons unsalted butter, cubed
4 cloves garlic, finely chopped
1/2 cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 teaspoon paprika
3 lb. fresh or frozen corn kernels
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 375°F.

Heat bacon in a 6-quart saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic and cook until fragrant, about 1 minute. Add flour and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add all three cheeses and paprika, and cook until smooth. Remove from heat and stir in corn; season with S&P. Transfer mixture to 9" x 13" baking dish and bake until golden brown and bubbling, about 40 minutes. Let cool before serving.
 

 

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