Cheesy Corn Casserole - No Corn Meal or Muffin Mix |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. This recipe first appeared in our June/July 2011 BBQ issue. Ingredients:
4 slices bacon, finely chopped |
6 tablespoons unsalted butter, cubed |
4 garlic cloves, finely chopped |
1/2 cup flour |
3 cups milk |
4 ounces cream cheese, cubed |
2 ounces velveeta cheese, cubed |
2 cups sharp cheddar cheese, grated |
1 teaspoon paprika |
3 lbs fresh corn kernels (may sub frozen) |
kosher salt & freshly ground black pepper, to taste |
Directions:
1. Heat oven to 375°.
2. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes.
3. Add butter and garlic, and cook until fragrant, about 1 minute.
4. Add flour, and cook, stirring, for 1 minute.
5. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes.
6. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth.
7. Remove from heat and stir in corn; season with salt and pepper.
8. Transfer mixture to a greased 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes.
|
|