By: Kecia’s Flavor Breakthrough!
Corn is one of my favorite things. I like it in the summer on the cob, in a foil pack on the grill, in salads. But now that the weather is cooler it is casserole or soup time. This casserole of course has to have a little kick; that is why it is called Kecia’s FLAVOR Breakthrough! I love the flavor. Enjoy!
4 slices bacon
1 sweet onion diced
½ red bell pepper, (red for color)
1 jalapeno minced (seeds and veins removed to reduce heat)
1 1/2 cup cream
1 tbls flour
2 tsp cilantro
Salt and pepper to taste
¾ cup sharp cheddar or jack cheese shredded and divided
1 package frozen sweet corn, thawed
¼ cup panko bread crumbs
Preheat oven to 375 F
Spray casserole dish with non stick spray.
In a deep skillet, cook the bacon strips, crispy! Drain bacon on paper towels. Chop into small pieces.
Soak up the bacon grease with paper towels, leaving a light coating in the pan. Heat the skillet over medium heat and add onion, bell pepper and jalapeno, cook until vegetables are softened.
Add the flour and stir to coat the vegetables, now whisk in the cream and add the salt, pepper and cilantro. Heat through.
Now whisk in ½ cup of the cheese until melted and creamy.
Add the bacon and corn and stir to combine.
Pour mixture into casserole dish.
Mix the panko and rest of cheese, sprinkle over corn.
Place in oven and bake ½ hour until hot and bubbly and slightly browned.
I’m thinking pulled pork or smoked chicken with this one. Mmmm.