Thursday, November 14, 2013

Cheddar Chipotle Corn Casserole

Photos courtesy of the Cooking Corner.
     Scalloped corn is the normal staple at our holiday dinners. It's one of the kids' favorites. This casserole however takes the mellow flavors of corn and cheese to a new level with the kick of a chipotle pepper. It's creamy and crunchy with just a little zest. For less kick, use diced green chilies. Personally, I thought of adding bacon after the fact and will try that next time. After all, everything goes better with bacon.

Corn ready for oven.

Cheddar Chipotle Corn Casserole
4 cups frozen corn, thawed
1 cup heavy cream or half and half
1/2 cup shredded cheddar cheese1 chipotle pepper, minced (remove seeds for less heat)*
sprinkle of salt and white pepper (black is OK, too)
2 eggs
1/4 cup Panko or other fine bread crumbs, optional

Preheat oven 375.

In medium bowl, break eggs and whisk. Add cream, corn, cheese, chipotle, salt and pepper. Stir well to combine.

Pour into spray-coated 2-quart baking dish. Sprinkle bread crumbs lightly over top. Bake uncovered 30 minutes.

Serves 6-8.

*If you don't want the heat of chipotle peppers, use 3 T. diced green chilies.

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