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

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!
Author: Roz Corieri Paige | La Bella Vita Cucina

Ingredients

  • 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
  • 1-½ 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)
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Instructions

  • Arrange a rack in oven to the center and preheat oven to 350 degrees
  • Remove husks from corn and then cut off the corn kernels from the cob.
  • 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!
  • While the corn is roasting, melt ¼ pound of butter in a large pot over medium-low heat.
  • Add red bell pepper, onion, and garlic and saute for at least 10 minutes until onion is translucent and red bell pepper is soft.
  • Whisk in flour until it is evenly distributed and incorporated into the pepper/onion/garlic mixture.
  • Slowly add milk and cream, whisking vigorously to combine.
  • Reduce heat to low and simmer until sauce is thickened (about 10 - 15 minutes).
  • Add grated cheeses slowly.
  • Season with salt and pepper.
  • Remove from heat and let cool slightly.
  • Remove corn from oven when finished roasting to a mix of nice golden and brown colors, but do not turn off the oven.
  • 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).
  • Pour corn mixture into a greased ovenproof casserole dish.
  • 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.
  • Sprinkle breadcrumbs on top of corn mixture and place in the oven an additional 10-15 minutes.
  • Garnish with diced chives, if desired.
  • Serve immediately.