cheddar baked corn

White Cheddar Baked Corn from Delish.com is the best way to use fresh corn. 

White Cheddar Baked Corn

butter

onion,

garlic,

sweet corn, kernels removed

c. chives,

tbsp. all-purpose flour

c. milk (preferably whole)

(8-oz.) block cream cheese,

c. shredded white cheddar, divided

c. grated Parmesan

As the recipe stands it is tasty, but not over the top. I have made it a few times now with a couple of my own tweaks. The first is I use 6 cups of frozen corn kernels (no fresh cob corn available at the time) as the sauce to corn ratio was too much for me. Second, I let the mixture simmer for 10 minutes after adding the milk and before the cheese. I think this allows the flour to bloom more, reduces the liquid, and improves the thickening. I have also used smoked white cheddar and added some chopped poblano peppers which adds a nice dimension.

While the flavor was good with all that white cheddar, the final result was nothing like your video -- it was more like soup, with far too much liquid. I might try it again with less milk.

After heading the warnings below I put light cream in (only 3/4 cup) and not milk. I didn’t follow the recipe steps perfectly but it seems to have set nicely. Thanksgiving potluck side so TBD if it’s a fan favorite. Overall, tastes good, but yes the recipe above is a bit deceiving on size and consistency.

https://streaming.hearstdigitalstudios.com/06848f11-2e6f-4c4a-a410-69f5cc6ee7a2/video_rover_16x9_1080p_hd_1533848482_21690.mp4

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