Here in the south, the corn ripens in the fields and is available. You can save this receipt for when Con on the Cob is available in your area. Peppers also do very well here as they love the hot weather. I try to use them in recipes to take advantage of their season.
Jalapeno and corn gratin
Component
8 ears of fresh corn
3 tablespoons of unsalted butter
1 cup finely diced red onion
1 cup diced jalapeno pepper, deseeded and seeded
3 tablespoons of all-purpose flour
2 cups of half-and-half or whole milk
3 cups shredded cheddar cheese, divided
2 well beaten eggs
1 teaspoon granulated sugar
Salt and pepper to taste
1/2 cup panko crumbs
Arrival instructions
Heat oven to 350 degrees F. Grease a 3 quart casserole dish.
Remove skin and silk and cut kernels from the cob; set aside.
In a large pan over medium heat, melt butter. Add onion and pepper and fry until soft; Mix in flour then add milk. Cook while stirring constantly until the mixture thickens and is smooth. remove from heat; Add corn, 2 cups of cheddar cheese, eggs, sugar, salt and pepper.
Pour into a prepared casserole dish and top it
I served this dish with crab cakes and cucumber salad
Baltimore crab cakes
Cucumber salad
Posted by Jovina Coughlin in Corn Gratin, Healthy Italian Cooking
