Pimentos are those red peppers you find in the middle of green olives, they’re sweet and mild and perfect paired with corn.
I know everyone has squash and pumpkins on their mind right now but corn is still in season and deserves some attention. I’m not tired of it at all.
I pulled this one from my archives, a big collection of recipes, a few years worth, that I never posted. Most will never see the light of day.
Some are test recipes for a cookbook, others aren’t noteworthy enough, and then there’s the sucky picture category.
This probably falls into the last category because it’s definitely post-worthy. It’s kind of like baked creamed corn and is absolutely delicious.
Fresh-off-the-cob corn works best here or thawed, frozen corn. You can find the pimentos in jars by the olives. If you can’t find them you can use roasted red peppers instead.
Don’t be shy with the black pepper. In case you didn’t know, corn loves black pepper, it really makes the flavors come alive.
This is the greatest type of comfort food!
Vegetables + cheese for the win.
- 2 tablespoons butter, plus more greasing the pan
- ½ cup diced red onion
- ½ cup chopped pimentos
- salt and fresh black pepper
- 1 tablespoon all-purpose flour
- 1 + ¼ cups milk
- 4 ounces cream cheese, at room temperature
- 1 + ¼ cups shredded sharp cheddar cheese, divided
- 4 cups corn
- 2 tablespoons panko crumbs (Japanese breadcrumbs)
- Preheat oven to 350 degrees F. Butter an 8-inch baking pan or casserole dish.
- In a large frying pan melt the butter over medium-low heat and add the onion and pimentos with a dash of salt and pepper. Cook until the onions soften about 5 minutes.
- Sprinkle the flour over them and stir it in. Cook 1-2 minutes, stirring often.
- Slowly stir in the milk, turn the heat up a little and bring to a simmer.
- Place the cream cheese in a small bowl and stir in a few spoons of the hot milk to temper it.
- Turn the heat down to low and add the cream cheese to the pan with ¾ cup of the cheddar.
- Stir until they're both melted. Add about ½ teaspoon salt and ¼ teaspoon black pepper.
- Remove from heat and stir in the corn.
- Pour it into the prepared pan and top with the remaining ½ cup cheese and panko crumbs.
- Bake 25 - 30 minutes. Let
set 5 minutes before serving.
Delicious love that cheese filled corn bowl I need it Reeni.
Interesting recipe. I like the combination of ingredients. The picture look great.
That looks good enough to be the main meal!
Moon, you look good enough to be our main Mancat! Purrs, Angel & Isabella
I have never cooked with pimentos, but love them in the pit of my olives. This looks delicious and the perfect way to use a new ingredient!! Thanks!!
Thanks Nicole! This was my first time cooking with them too! 🙂
Is it weird that I just want to dip corn chips in this? In a total corn overload deliciousness way?
That’s a great idea Kelly! I would add more cream cheese to turn it into a dip. 🙂
All that cheesy corn goodness! I’ll set aside the pumpkin for a few minutes to get a few dips of this.
Creamy, cheesy and crunchy..what more do you need? This scalloped corn looks awesome, Reeni.
This looks sooooooo good Reeni! Hmmm this would have been great with dinner tonight 😀
xo
Thanks Tammy! 🙂