Categories: Casserole, Corn, OAMC, Side Dish

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup finely chopped sweet onion, such as Vidalia
• 1 chipotle chile in adobo, finely chopped
• 2 tablespoons unbleached all-purpose flour
• 2 1/4 cups whole milk
• 2 teaspoons sugar
• 1 (16 ounce) bag frozen white corn, defrosted
• 1/2-3/4 cup finely shredded cheddar cheese

Directions

1. Coat the inside of a 9-inch square baking pan with cooking spray.

2. Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.

3. Add in the flour; whisk until white bubbles form on the vegetables.

4. Cook the flour for about 2 minutes, being careful not to burn the chipotle.

5. Gradually add the milk and sugar and bring to a boil, whisking constantly.

6. Add in corn; stir to blend.

7. Pour the mixture into the prepared dish; sprinkle cheese over the top.

8. Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.

9. Make Ahead or OAMC: after step 7?cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.

10. Defrost casserole in the refrigerator overnight, if necessary.

11. Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.

12. Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.

13. Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.

14. Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.

15. Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

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