What do you do when corn is on sale for 15 cents a piece? You buy 8 ears of them and toss them in the fridge wondering what the heck you are going to do with so much corn!
I mean, I love corn and all, but what was I thinking??? I think I was actually planning on inviting friends over for dinner and that’s why I bought so many. But honestly, I can’t even recall my thought process that day at the grocery store.
Things have been a little hectic lately and I don’t even know what I’m thinking or doing half the time. And so yes, sometimes you end up with lots of corn.
I have always loved creamed corn, and since I have become more adventurous with spice, I thought I should kick up the classic dish a notch.
Another one of my crazy grocery store purchases was buying 4 packs of pepper jack cheese. It was on sale. I figured Ben would eat it on sandwiches. Newsflash, Ben doesn’t eat that many sandwiches.
So it was settled. I decided to make a good old fashioned Pepper Jack Creamed Corn.
It’s got the perfect kick to it. You know the type where it gives your mouth a little zing but isn’t so hot that it sets your throat on fire? Well that’s what this dish does. Even Emry ate it without complaint, so it couldn’t have been too spicy.
I think Ben fell in love with me all over again after eating three helpings of the corn. He loves it when I spice things up…uh, in the kitchen…with food…you know what I mean. He’s a jalapeno, onion, hot sauce kind of guy through and through so he appreciates it when I add a little heat to our meals.
The melted pepper jack cheese really adds to the creaminess of this dish. It melts so smoothly into the casserole and you can taste the flavors in every bite.
This dish also reheats nicely without the breadcrumbs. You can definitely make this side the day before and warm it in the oven right before serving. I’m all about the plan ahead recipes.
So I hope you all are enjoying your summer as much as I am, and remember to add a little spice to your next summer barbecue.
What’s your favorite barbecue side dish?
- 1 tablespoon olive oil
- 1 red bell pepper, diced (about 1 cup)
- ½ medium onion, diced
- ½ cup diced green bell pepper
- 5 cups fresh corn kernels cut from cob (6-8 ears)
- 1 clove garlic, minced
- ½ cup half and half
- ½ cup milk
- 1 teaspoon salt
- 2 teaspoons sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- 4 oz. cream cheese, cubed
- 1 cup shredded pepper jack cheese
- 2 tablespoons melted butter
- ½ cup gluten free breadcrumbs
- Prepare your vegetables by dicing the onions and bell peppers. Mince the garlic and cut the corn from the cob. Cube the cream cheese. Set aside ingredients until ready to use.
- Preheat oven to 350 degrees. Heat oil in a large saucepan over medium high heat. Add onions, red bell peppers and green bell peppers. Sautee for about 4-5 minutes until vegetables are tender, stirring frequently.
- Add corn kernels and minced garlic to pan. Sautee for an additional minute until garlic is fragrant.
- Reduce heat to medium and add half and half, milk, salt, sugar, nutmeg and pepper. Heat for an additional 2-3 minutes or until mixture is hot but not boiling.
- Add cream cheese and stir until completely melted.
- Add shredded pepper jack cheese and stir until melted through.
- Transfer mixture to a casserole dish.
- Heat 2 tablespoons of butter in microwave for 30 seconds to melt. Stir into ½ cup of gluten free breadcrumbs. Stir to incorporate butter into breadcrumbs. Sprinkle on top of creamed corn.
- Bake uncovered at 350 degrees for 25-30 minutes until heated through and bubbly.
- Remove from oven and allow to sit for 5 minutes before serving.