Main Course: Cheesey Korean Corn
Corn is the grain of the season! Have it buttered, off the cob or boil and season it to perfection – any way you have it, it complements the dullness of its season with its tasty brightness. However, did you know that it could be turned into the perfect comfort food to cozy up and have with your favourite book, facing a rainy window? Here’s how you can go about whipping it up!
- 1 red bell pepper, diced
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup freshly grated cheddar cheese
- 1 ounce cream cheese
- 1 teaspoon kosher salt
- Pinch of pepper
- 4 cups corn, fresh or frozen*
- Preheat oven to 375°.
- Sauté bell pepper in a little bit of olive oil over medium to medium high heat. Set aside. In a heavy sauce pan, melt butter on medium-low to medium heat.
- Add flour and whisk until smooth (and the flour taste is cooked out), about three minutes.
- Pour in the milk and cook, constantly stirring, until very thick.
- Mix in cheddar and cream cheese and stir until melted and creamy.
- Remove from the heat and season with salt and pepper.
- Combine the cheese sauce, red pepper, and corn in a large bowl. If using frozen corn, steam and drain it before adding it to the recipe.
- Taste and add more salt and pepper, if desired.
- Pour into a baking dish and bake until hot and bubbly, about 35 minutes.