Cheesy Skillet Corn

I often find myself in the same old dinner dilemna. We have a meat, a veggie, maybe a bread, maybe a starch, maybe a fruit. So the dilemna becomes coming up with something different, unexpected and delicious. This is one of those side dishes that can help cure the same old dinner blues. It is a yummy cheesy corn that all family members will love. And it is a keeper, folks! Feel free to play with it. ( I added some Tapatio hot sauce tonight, yum!)

Cheesy Skillet Corn

Topping:

4  Tablespoons butter
2/3 cup crushed Ritz Crackers

Cheesy Sauce:

2  Tablespoon butter
2  Tablespoon flour
1 3/4 cup half and half
1 cup shredded Swiss cheese
1 1/2 teaspoon onion powder
salt and pepper, to taste (I personally like about 1 teaspoon of salt, but I am a salt lover!)

Corn:
1 (15 ounce) can whole kernel corn, drained
2  (11 ounce) cans corn with red and green bell peppers, drained
1  (11 ounce) can white shoepeg corn, drained
2 green onions, thinly sliced

For the crumb topping, heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.

In the same skillet, prepare the cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot. Add shredded cheese, onion powder, salt, and pepper. Stir until cheese is melted throughout.

Add all the corn to the cheese sauce, stirring to combine. Cook for about 5 minutes, stirring a few times, to warm thoroughly. Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining half of the crumb topping on top of the corn, followed by the sliced scallions.

Yields 8 servings

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