Here in the South, corn is maturing in the fields and is readily available. You can save this receive for when Con on the Cob is available in your area. Peppers also do very well here since they like the hot weather. I try to use them in recipes to take advantage of their season.,

Jalapeno and Corn Au Gratin

Ingredients

8 ears of fresh corn
3 tablespoons unsalted butter
1 cup finely diced red onion
1cup diced jalapeno peppers, cored and seeded
3 tablespoons all-purpose flour
2 cups half-and-half or whole milk
3 cups shredded cheddar cheese, divided
2 eggs, well beaten
1 teaspoon granulated sugar
Salt and pepper to taste
1/2 cup panko crumbs

Directions

Preheat oven to 350 degrees F. Grease a 3-quart casserole dish.

Remove husk and silk, and cut kernels from the cob; set aside.

In a large frying pan over medium heat, melt butter. Add onion and bell pepper and saute until tender; stir in flour and then add milk. Cook, stirring constantly, until the mixture has thickened and is smooth. Remove from heat; add corn, 2 cups cheddar cheese, eggs, sugar, salt, and pepper.

Pour into prepared casserole dish and top

I served this dish with crab cakes and cucumber salad

 

Baltimore Crab Cakes

Cucumber Salad


Posted by in corn gratin, Healthy Italian Cooking