One of the best flavors of summer is fresh sweet corn. We're growing sweet corn, and we just ate the first of it - delicious!
You are probably wondering if we make anything with both of them combined. Though if you are, you probably didn't read the title of this entry. Never mind, I'll restate it here, as the title of my recipe:
Spicy Corn and Pepper Casserole
Ingredients:
Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat stirring constantly, until sauce begins to thicken. Season with salt and pepper, to taste. Add a small amount of the sauce to the beaten egg, stirring briskly. Stir egg mixture back into the sauce in saucepan. Add corn, peppers, and sugar to the sauce mixture. Pour mixture into a 1 1/2-quart casserole. Cover with buttered bread crumbs and sprinkle with Parmesan. Bake at 400° until hot and bubbly and bread crumbs are browned. Serves 6.
This is a fantastic dish. I love corn (could eat it every single day) and I love peppers (ditto). And this casserole brings those flavors together in a wonderful, creamy, spicy combination that is out of this world. Give it a whirl!
(You give it a whirl sonny! - extra points to those who know who said that line)
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We've also really been enjoying our hot pepper crop this summer. We've got a great variety, both colorful and tasty.
You are probably wondering if we make anything with both of them combined. Though if you are, you probably didn't read the title of this entry. Never mind, I'll restate it here, as the title of my recipe:
Spicy Corn and Pepper Casserole
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt and pepper, to taste
- 1 egg, beaten
- 3 cups corn kernels, canned, frozen, or fresh
- 2 cups mixed hot peppers to your taste, diced
- 1 teaspoon sugar
- 1/2 cup bread crumbs tossed with 1 tablespoon melted butter
- 1/4 cup Parmesan cheese, grated
Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat stirring constantly, until sauce begins to thicken. Season with salt and pepper, to taste. Add a small amount of the sauce to the beaten egg, stirring briskly. Stir egg mixture back into the sauce in saucepan. Add corn, peppers, and sugar to the sauce mixture. Pour mixture into a 1 1/2-quart casserole. Cover with buttered bread crumbs and sprinkle with Parmesan. Bake at 400° until hot and bubbly and bread crumbs are browned. Serves 6.
This is a fantastic dish. I love corn (could eat it every single day) and I love peppers (ditto). And this casserole brings those flavors together in a wonderful, creamy, spicy combination that is out of this world. Give it a whirl!
(You give it a whirl sonny! - extra points to those who know who said that line)
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