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Cheesy Corn Casserole with Pepper Jack, Buttered Crumb Topping and Garlic

  • Author: Roz Corieri Paige | La Bella Vita Cucina


This is the most incredible creamy, cheesy, packs-a-punch-of-pepper-heat corn casserole.  Perfect to serve next to an expensive steak or a simple hot dog.  Your guests will beg for seconds or thirds!


  • 8 ears white corn, in husks
  • ¼ pound salted butter
  • ½ cup all-purpose flour (substitute rice flour for gluten-free)
  • 2 cups (1 pint) half and half
  • 1½ cups 2% or w hole milk
  • ½ small onion, cut into small dice (approximately 1 cup)
  • ½ red bell pepper, cut into small dice (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 cup grated pepper jack cheese
  • 1 cup sharp yellow cheddar cheese
  • 1 Tbsp. hot sauce (Louisiana)
  • ½ teaspoon grated nutmeg
  • salt and pepper to taste
  • 2 tablespoons salted butter
  • ½ cup panko bread crumbs
  • ¼ cup chives, diced (optional)



  1. Arrange a rack in oven to the center and preheat oven to 350 degrees
  2. Remove husks from corn and then cut off the corn kernels from the cob.
  3. Pour the corn kernels on a baking sheet in a single layer and roast corn for approximately 35-40 minutes until a mix of golden and brown kernels result.  Don’t worry if they are crispy; this is good!
  4. While the corn is roasting, melt ¼ pound of butter in a large pot over medium-low heat.
  5. Add red bell pepper, onion, and garlic and saute for at least 10 minutes until onion is translucent and red bell pepper is soft.
  6. Whisk in flour until it is evenly distributed and incorporated into the pepper/onion/garlic mixture.
  7. Slowly add milk and cream, whisking vigorously to combine.
  8. Reduce heat to low and simmer until sauce is thickened (about 10 – 15 minutes).
  9. Add grated cheeses slowly.
  10. Season with salt and pepper.
  11. Remove from heat and let cool slightly.
  12. Remove corn from oven when finished roasting to a mix of nice golden and brown colors, but do not turn off the oven.
  13. Let corn cool slightly, then add the corn to approximately 4 cups pepper jack sauce in a large bowl and stir gently to incorporate (add more to taste if necessary, and freeze remaining pepper jack sauce for later use).
  14. Pour corn mixture into a greased ovenproof casserole dish.
  15. In a small skillet, melt 2 tablespoons butter over medium-low heat and add panko breadcrumbs, stirring continuously until breadcrumbs are golden brown and toasted.
  16. Sprinkle breadcrumbs on top of corn mixture and place in the oven an additional 10-15 minutes.
  17. Garnish with diced chives, if desired.
  18. Serve immediately.

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