Summer corn has been on repeat in my house lately. That natural sweetness, paired up with butter and seasoning is hard to resist this time of year. And since I have so many ears of corn in my kitchen, there was also plenty to make something more creative.
Instead of a more traditional sweet corn casserole, I went the savory route with smoked cheddar cheese. If you love cheddar but haven't tried the smoked variety, you're missing a flavor treat. I didn't add any sugar because I found the fresh corn sweet enough. But if you're making this with canned or frozen kernels, taste the sauce and decide if you'd like to add a teaspoon of sugar.
For the crispy top, I was trying to decide whether to just use breadcrumbs or a savory crumb topping. So, I combined the two. A total experiment that so totally worked. This recipe ticks all the boxes for cheesy, creamy and crunchy. Enjoy!
Yield: 4 Servings
Smoked Cheddar Corn Gratin
prep time: 20 Mcook time: 40 Mtotal time: 60 M
Recipe for a casserole of corn and smoked cheddar cheese sauce, topped with breadcrumbs.
- 1 Clove garlic, peeled and minced
- 2 Tablespoon unsalted butter
- 3 Tablespoons all-purpose flour
- 1 1/2 Cups whole milk
- 2 Cups corn kernels
- 1 Cup shredded smoked cheddar cheese
- 1/4 Teaspoon black pepper
- Scant 1/2 teaspoon salt, or to taste
- 2 Tablespoons chopped parsley
- 4 Tablespoons unsalted butter, melted
- 1/2 Cup all-purpose flour
- 1/3 Cup seasoned panko breadcrumbs
- Pinch of salt
How to cook Smoked Cheddar Corn Gratin
- Pre-heat the oven to 400 degrees.
- Add the butter and minced garlic to a large skillet or cast iron pan. Cook on medium low heat for a minute, just until the garlic softens, then whisk in the flour. Cook for a couple of minutes to remove the raw flour taste.
- Slowly whisk in the milk and continue cooking until the sauce begins to thicken.
- Stir in the cheese, corn, parsley and seasonings.
- To make the topping, combine the melted butter, flour, breadcrumbs and salt in a medium bowl.
- Pour the corn mixture into a casserole dish. Using your hands, form clumps of the topping and scatter over the corn mixture. Bake for 30 to 40 minutes or until the crumb topping begins to brown.
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