Tuesday, May 23, 2017

Creamy White Cheddar Baked Corn

I knew when I saw this recipe that we would like it. It is now a favorite! We made this for our Mother's Day evening meal and everyone loved it.

Creamy White Cheddar Baked Corn

1 bell pepper
1/4 cup shallot
2 Tbsp salted butter
2 Tbsp whole wheat white flour
2 Tbsp white wine can omit(Beth didn't use)
1 and 1/2 cups milk
1/4 tsp kosher salt
dash adobo seasoning
4-6 ounces cheddar cheese
1 and 1/2 tsp pure maple syrup or sweetener of choice
2-3 ounces fontina cheese for topping Beth used Mozzarella
5 cups sweet corn I used frozen

1. Defrost corn (if you do not defrost, the corn will make your sauce watery). Dice pepper and shallot. In a sauté pan over medium heat add butter, pepper, and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a roux, cook for a few seconds, then whisk in white wine.

2. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time before adding more. If you mixture is slow to thicken crank up the heat a bit! When milk is incorporated add seasonings and cheddar cheese.

3. Pour sauce over corn in an oven safe baking dish or skillet. Mix well. Bake in a pre-heated 350 degree oven until corn is hot and peppers are tender, about 15-20 minutes. Remove dish from oven, top with fontina cheese, and place dish under broiler until cheese is bubbly and beginning to brown. Be sure to watch your dish carefully as this can happen quickly!

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