Cheesy Corn Casserole
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.
Photo: Todd Coleman Serves 12
4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels
Kosher salt and freshly ground black pepper, to taste
Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
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