Chipotle Cheddar Corn Casserole

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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