Saturday, June 18, 2011



Add this to your outside barbecue!

Serves 12

4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels
Kosher salt and freshly ground black pepper, to taste

Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Saveur Magazine
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Angela Parmer Duke said...

OH MY GOSH. Can you stop posting these recipes unless you intend on making them for me?? haha

Anonymous said...

fabulous recipe, Teresa,...looks like a great dish to bring to potlucks and family gatherings..
have a wonderful weekend..


Ellen M. Hill said...

Oh heavens! This looks divine!!!

The enchanted home said...

This looks really really GOOD, using some of my favorite love love cheese and corn too! Another goodie!!

carolyn bradford said...

I am making this for father's day! I'm supposed to be doing the beans but I will surprise them with this as well! Ellen and I both were dying for a plate full this afternoon at the shop! Thanks for sharing!

Anonymous said...

Jennifer @ Belclaire House has left a new comment on your post "CHEESY CORN CASSEROLE":

Stop it right now. I MUST make this. My mom's secret ingredient in everything is velveeta cheese. All of our fancy friends have no idea ;) This looks amazing.

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