Even though Labor Day is over, it’s still technically summer, which means it’s still technically summer corn season. This recipe not only takes advantage of the seasonal veggie, but also of the cast iron skillet, which makes this a one-pot dish, perfect for the no-fuss type of cooking I like to do in 90 degree months.
First, boil 6 ears of corn while your oven preheats to 375° (this should take 3-5 min.). In your cast iron skillet, melt 2 tbsp. butter on medium heat. Add 3 tbsp flour and whisk until smooth (about three minutes). Pour in 1 c. milk and stir until the whole thing thickens. You got yourself a roux, my friends! Now to turn that roux into a cheeeesy sauce. Add 1 c. grated cheddar and gruyere (or pick one and do 1 c. of that), 1 oz. (eyeball it) cream cheese, and 1 finely diced jalapeno. Stir until it looks like a delicious sauce. Add salt, pepper, and the cooked corn ( that you’ve cut off the cob).
Bake until it’s hot and bubbly, about 35 minutes. When it comes out of the oven, top with some fresh chives.
All the reviews for the recipe I adapted this from said this was almost too thick. I found it to be the opposite. It was almost a little runny, more like creamed corn than a casserole. That’s not a bad thing, mind you, just know what you’re getting into. It’s hard to wait, but let this sit on the counter for a bit so it can firm up. Also, make sure to pat the kernels dry so it doesn’t water down the mix. This side dish is even better the next day, when it can really tighten. Another great add would be bacon, fyi.