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CREAMED CORN

Napoleon's Everyday Gourmet Grilling
by Ted Reader
An excellent brunch or lunch dish with the addition of smoked or grilled chicken.
Serves 6 to 8
Prep Time: 45 minutes
Cook Time: 25 minutes

Equipment

8- by 12- by 6-inch deep casserole or one that will hold at least 4 qt, greased

• 3 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock (homemade or good-quality store-bought)
• 1/2 cup whipping (35%) cream
• 5 cups fresh corn kernels, cut from approximately 8 cobs of Grill-Roasted Corn on the Cob or frozen
• 1 14-oz can creamed corn
• 2 cups processed cheese, cubed
• 1 tbsp chopped fresh sage
• Salt and freshly ground black pepper
• 1 cup fresh bread crumbs
• 1/4 cup freshly grated Parmesan cheese
 

Directions

In a large pot, melt butter over medium heat. Add onion and saute for 3 to 4 minutes. Add garlic and continue sauteing for another 2 to 3 minutes, until translucent and fragrant.

Stir in flour and cook, constantly stirring, until flour begins to brown.

Add the chicken stock, 1/2 cup at a time, whisking constantly, and bring to the boil. Reduce heat to a simmer and cook sauce for 10 to 15 minutes, stirring occasionally. Remove from heat when thick and smooth; whisk in cream.

Add corn, creamed corn, cubed cheese, sage, and salt and pepper to taste. Mix well.

Preheat oven to 350°F (175°C).

Pour corn into prepared casserole. Top with bread crumbs and Parmesan cheese.

Bake in preheated oven tor 20 to 25 minutes, or until top is golden brown and crisp. Serve immediately.

TIP: Casserole can be prepared, without crumb and Parmesan topping, a day ahead, wrapped, and refrigerated. Preheat oven as above and bake tor 30 to 40 minutes. Top with the crumbs and Parmesan and bake an additional 10 to 15 minutes, or until top is golden brown and crisp. Serve immediately.