Cheesy Corn Casserole - No Corn Meal or Muffin Mix

This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. This recipe first appeared in our June/July 2011 BBQ issue.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 4  slices bacon, finely chopped
• 6  tablespoons unsalted butter, cubed
• 4  garlic cloves, finely chopped
• 1⁄2 cup flour
• 3  cups milk
• 4  ounces cream cheese, cubed
• 2  ounces Velveeta cheese, cubed
• 2  cups sharp cheddar cheese, grated
• 1  teaspoon paprika
• 3  lbs fresh corn kernels (may sub frozen)
•  kosher  salt & freshly ground black pepper, to taste

Directions

1. Heat oven to 375°.
2. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes.
3. Add butter and garlic, and cook until fragrant, about 1 minute.
4. Add flour, and cook, stirring, for 1 minute.
5. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes.
6. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth.
7. Remove from heat and stir in corn; season with salt and pepper.
8. Transfer mixture to a greased 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes.