Summer is almost over <sigh>, but with that said, there has been some really, and I mean really good corn this year. We have tried a variety, but there is one batch that my coworker brought in from Fondy’s Farmers Market that was probably hands down the best corn I’ve had in quite some time. The texture was spot on and the sweetness just blew our mind, plus they were some of the larger types of corn I have seen in some time now. With that said, my coworker brought in two large paper bags of corn, loaded to the top and said take what you want. I probably took about 12 or so ears of corn, and this recipe was inspired not only by the corn, but a conversation my colleague and I had about a cheesy corn casserole. His idea sounded so good I was going to go out on a limb and try coming up with my own version.
Cheesy Corn Casserole Recipe
Let’s get started.
2 tbsp all purpose flour
2 tbsp unsalted butter
2 cups of milk
8 oz cream cheese, room temperature
2 cups of cheddar cheese, shredded
4 ears of corn, kernels removed
1 lb thick cut ham, cubed
2 whole banana peppers, seeds removed, chopped
1 head of garlic, roasted, mashed
1/2 tbsp garlic salt
1 1/2 tsp cracked black pepper
1 tomato, diced
1 cup of seasoned bread crumbs
Start by heading a medium sized pot on medium heat. Add in the butter and let it melt until it comes to a bubble. Next, toss in the flour, and stir with a wooden spoon so that all of the butter soaks up the flour. Continue to stir for a couple of minutes to cook out the flour. Don’t let it get too dark, just a light golden, if any color at all. Now add in the milk and continue to stir. Keep stirring until the sauce thickens. This is your standard bechamel sauce. Once the sauce thickens, add in the cream cheese and cheddar cheese, as well as the garlic salt. Lower the heat, and stir until all the cheese is melted, and you have a smooth consistency.
Cheesy Corn Casserole Ingredients
Preheat your oven to 350 deg...