Kansas City Cheesy Corn
Cheese corn may the most quintisential American dish I've ever had, and yet I had not heard of it before exploring Kansas City cuisine. If it ever made its way beyond KC's borders, it has since dramatically retreated. I was going to say "as American palates have become more sophisticated," but truth be told "mac & cheese" is still an American institution.
Cheesy corn has everything that Americans love: corn, large quantities of cheese - including processed cheese! -, and, best of all, bacon. You could even think it a more American take on mac & cheese, with corn as the star. But really, it's the bacon which stars in this dish. I don't like corn myself, but I had a bowlful as I couldn't resist the smokey goodness of the bacon. I'm ashamed to say I liked it.
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Kansas City Cheesy Corn
Ingredients
- 1 tsp cooking oil
- 1 cup diced bacon
- 1 Tbsp minced garlic
- 1 lb frozen corn
- 1 cup milk
- 4 oz Velveeta cheese
- 4 oz cream cheese
- 2 Tbsp butter
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1 1/2 cups shredded cheddar cheese, divided
Directions
Preheat oven to 350°F.
Heat oil over medium heat in a medium-large saucepan. Add the bacon and cook until the fat is rendered, about 5 minutes. Add the garlic and cook for a couple of minutes. Add the corn, milk, velveeta, cream cheese and butter, turn heat down to medium-low, and cook, stirring occasionally, until the cheeses and butter melt and a smooth sauce is formed. Season with salt and peppers. Add 3/4 cup cheddar cheese and continue cooking, stirring occasionally, until the cheese melts. Turn off the heat.
Transfer the corn mixture to an 8"x8" baking dish. Sprinkle with remaining cheddar cheese. Bake for 15 minutes or until the cheese on top bubbles.
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Adapted from a recipe at Today.
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