This is like mac & cheese without the mac. Corn baked in a creamy cheddar cheese sauce with cream cheese, smoked paprika and thick, chewy pieces of bacon.
Corn, cheese and bacon are a natural threesome. They adore each other.
With an underlying smokiness that brings out the natural sweetness of the succulent corn this is one of the tastiest summer side dishes! With corn so abundant you have no excuse not to make it!
It makes a boatload – enough to feed a crowd. Perfect for a barbecue or potluck. You can easily half the recipe but having leftovers is awfully nice. Can you see this as breakfast with a fried egg or lunch with a salad? I can.
And I did.
Corn baked in a creamy cheddar cheese sauce with cream cheese, smoked paprika and thick, chewy pieces of bacon.
- Heat oven to 375° F. Butter a 9x13-inch casserole pan.
- In a 6-quart saucepan over medium heat cook bacon until browned stirring occasionally. Drain off grease.
- Add butter and garlic cook until fragrant 1-2 minutes.
- Whisk in flour and cook 2-3 minutes. Whisk in milk and bring to a boil, maintain a simmer and cook until thickened, stirring constantly 2-3 minutes.
- Turn heat down to low and stir in cream cheese, cheddar and paprika, continue stirring until cheese is completely melted.
- Remove from heat and stir in corn, season with salt and pepper to taste.
- Pour into the prepared pan and bake until bubbly and top is golden brown 35-40 minutes.
Adapted from Saveur