So this Cheesy Corn Casserole looks like slop. So what? It's amazingly delicious. As some of you may know, I do happen to have a healthy (naturally...) obsession with corn in all forms. In fact, I've never met a corn I didn't like. When I saw this recipe, I had to try it. Plus, it has bacon in it. I think corn and bacon have this secret love affair going. The lights dim, Marvin Gaye pipes through the speakers, Mrs. Corn peels back her husks... Sorry, that got a little creepy.
Normally I have an aversion to anything with Velveeta (see FAQ's about my feelings on fake "foods"). However in this case I made an exception because: A. The main ingredient is CORN. B. It contains bacon. C. The recipe only calls for a small amount.
Cheesy Corn Casserole bakes up cheesy and gooey. It looks like vomit but it's hella good.
Cheesy Corn Casserole
4 slices bacon, chopped
6 T. butter, cubed
4 garlic cloves, minced
1/2 c. flour
3 c. milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 c. grated extra-sharp cheddar
1 t. paprika
3 lb. fresh or frozen corn
salt and pepper
Pre-heat oven to 375* Cook bacon in dutch oven until browned. Without draining, add butter and garlic and cook 1 minute. Add flour and cook, stirring, another minute. Whisk in milk and bring to a boil. Cook, continuously stirring, until thickened. Add cream cheese, Velveeta, cheddar, and paprika. Cook and stir until smooth. Remove from heat and stir in corn. Season with salt & pepper. Transfer to a 9 x 13 dish and bake until the top is golden brown and bubbling, about 45 minutes. Let cool a bit before scooping.
Recipe from Saveur magazine June/July 11