Pepper Jack Creamed Corn
- 8 ears white corn, in husks
- ¼ pound salted butter
- ½ cup all-purpose flour (substitute rice flour for gluten-free)
- 2 cups (1 pint) half and half
- 1.5 cups 2% milk
- ½ small onion, cut into small dice (approximately 1 cup)
- ½ red bell pepper, cut into small dice (approximately 1 cup)
- 2 cloves garlic, minced
- 1 cup grated pepper jack cheese
- 1 cup sharp yellow cheddar cheese
- 1 tablespoon Crystal hot sauce
- ½ teaspoon grated nutmeg
- salt and pepper to taste
- 2 tablespoons salted butter
- ½ cup panko bread crumbs
- ¼ cup chives, diced (optional)
- Arrange rack in oven to the center.
- Preheat oven to 350 degrees; arrange corn in its husks in a single layer and roast corn for approximately 35-40 minutes.
- While the corn is roasting, melt ¼ pound of butter in a large pot over medium-low heat.
- Add red bell pepper, onion and garlic and saute for at least 10 minutes until onion is transluscent and red bell pepper is soft.
- Whisk in flour until it is evenly distributed and incorporated into the pepper/onion/garlic mixture.
- Slowly add milk and half and half, whisking vigorously to combine.
- Reduce heat to low and simmer until sauce is thickened, approximately 45 minutes.
- Add hot sauce and stir until combined.
- Add grated cheeses slowly and nutmeg.
- Season with salt and pepper.
- Remove from heat and let cool slightly.
- Remove corn from oven when done but do not turn off the oven.
- Let corn cool slightly before removing from husks and cutting corn off of the cob.
- Add corn to approximately 4 cups pepper jack sauce in a large bowl and stir gently to incorporate (add more to taste if necessary, and freeze remaining pepper jack sauce for later use).
- Pour corn mixture into a greased ovenproof casserole dish.
- In a small skillet, melt 2 tablespoons butter over medium-low heat and add panko bread crumbs, stirring continuously until bread crumbs are golden brown and toasted.
- Sprinkle bread crumbs on top of corn mixture and place in oven an additional 10-15 minutes.
- Garnish with diced chives, if desired.
- Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/03/recipe-the-original-pepper-jack-creamed-corn.html