Here in the south, the corn ripens in the fields and is readily available. You can save this reception if Con on the Cob is available in your area. Peppers also thrive here because they like the hot weather. I try to use them in recipes to take advantage of the season.,
Jalapeno and corn gratin
Ingredients
8 ears of fresh corn
3 tablespoons unsalted butter
1 cup finely diced red onion
1 cup diced jalapeno peppers, seeded and seeded
3 tablespoons all-purpose flour
2 cups semi-milk or whole milk
3 cups shredded cheddar cheese, divided
2 eggs, beaten well
1 teaspoon of granulated sugar
salt and pepper to taste
1/2 cup panko crumbs
directions
Preheat the oven to 350 degrees F. Grease a 3 quart casserole dish.
Remove the husk and silk and cut the kernels off the cob. put aside.
Melt butter in a large skillet over medium heat. Add the onion and peppers and sauté until soft; Stir in flour and then add milk. Cook, stirring constantly, until the mixture is thick and smooth. Remove from the stove; Add corn, 2 cups cheddar cheese, eggs, sugar, salt and pepper.
Pour into the prepared casserole dish and place on top
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