Last Tuesday I gave you all a little sneak peek into this week’s Fat recipe. And trust me, this one is fat. Which means it’s goooood. It’s called Cheesy Corn Bake, and it’s brought to you by TheKitchn.com.
I liken this recipe to Mac N’ Cheese, but with corn. So it’s pretty rich for a vegetable side dish, but in our house, we take our vegetables whatever way we can. Like, with cheese. The more cheese, the better. Know what I’m sayin? Word.
1 red bell pepper, diced
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk (I used 2%)
1 cup freshly grated cheddar cheese
1 ounce cream cheese
1 teaspoon kosher salt
Pinch of cayenne pepper
4 cups corn, fresh or frozen (if using frozen, thaw and drain first)
Preheat oven to 375°.
Sauté bell pepper in a little bit of olive oil over medium to medium high heat. Set aside.
In a sauce pan, melt butter on medium-low to medium heat. Add flour and whisk until smooth (and the flour taste is cooked out)
Pour in the milk and cook, constantly stirring, until very thick. Mix in cheddar and cream cheese and stir until melted and creamy.
Remove from the heat and season with salt and cayenne.
Combine the cheese sauce, red pepper, and corn in a large bowl. Taste and add more salt and pepper, if desired.
Pour into a baking dish and bake until hot and bubbly, about 35 minutes.
Ready for some before and afters? Okey dokey!