Recipe by ratherbeswimmin'
Top Review by racrgal
Prepared for My 3 Chefs Nov 2008. Very good! Normally I am not a huge fan of corn casseroles but the chipolte intrigued me to try this one. So glad I did. I prepared as written for Chipolte Cheddar except I used canned corn instead of frozen. The results were quite tasty. The chipotle is very subtle and a nice compliment to the corn. The casserole itself is not at all "pastey" tasting as some corn casseroles can be. Note all the wonderful variations at the bottom of the recipe. I plan to try them all! This would be a great recipe to use for a bumper crop of corn from the garden.
- 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 See How It's Made
- 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°; 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°; 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 ¼ 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 sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.