Chipotle Cheddar Corn Casserole - cooking recipe

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
Preparation
    Coat the inside of a 9-inch square baking pan with cooking spray.
    Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
    Add in the flour; whisk until white bubbles form on the vegetables.
    Cook the flour for about 2 minutes, being careful not to burn the chipotle.
    Gradually add the milk and sugar and bring to a boil, whisking constantly.
    Add in corn; stir to blend.
    Pour the mixture into the prepared dish; sprinkle cheese over the top.
    Preheat oven to 350\u00b0; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
    Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
    Defrost casserole in the refrigerator overnight, if necessary.
    Preheat oven to 350\u00b0; let casserole come to room temperature for about 30 minutes.
    Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
    Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute 1/4 cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
    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.
    Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sauteing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

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