12 ears of fresh sweet corn
3 large jalapenos peppers (deseeded)
1/2 red bell pepper
1/2 sweet Vandalia onion
2 teaspoon fresh crushed garlic
1 teaspoon fresh crush ginger
2 pimento peppers (Trinidad seasoning peppers) or 2 Thai chili peppers
1/2 cup Chinese celery
4 tablespoons unsweetened butter
3 cups carnation milk (or half and half)
1 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
2 tablespoon all purpose flour
1 cup grated pepper jack cheese
1 cup grated sharp cheddar cheese
2 tablespoons bread crumbs
2 teaspoon Kocher salt
1 teaspoon freshly ground black pepper
Heat your oven to 350 degrees F. While the oven is heating, remove the husk from the corn.
Place the corn on a baking sheet and place it in the oven to bake for 35 minutes.
While the corn is baking, prepare your vegetables. All vegetables has to be chopped and cubed to small pieces.
Once the corn is done baking (leave the oven on), using a sharp knife, remove the corn kernels from the cob.
Place the corn Kernels in a big dish.
On the stove top, heat a wide skillet on medium heat. Add 3 tablespoons of butter. Once the butter has melted, add the onions and bell peppers.
After letting the onions and peppers sweat for 3 minutes, add the garlic, ginger and pimentos to the skillet. Let this continue to cook for an additional minute.
Add your two tablespoons of flour to the skillet, all the while continue to stir. The flour has to cook for at least 3 minutes to help get the raw taste of the flour out. Add your milk. Stir. Lower the heat to low and let this simmer for 25 minutes. You can occasionally, stir it.
Once it starts to thicken up, add the Chinese celery, salt, black pepper, smoked paprika and nutmeg. Let this simmer again for another minute.
At this point you are going to taste for your level of heat. If you like it spicy add more heat to it.
Add the cheeses half cup at a time, stirring to get it melted. If you think your mixture is too thick at this point, add a 1/4 cup of water to it.
Once the sauce is thick enough to coat the back of a spoon, turn off the heat.
Pour the sauce into the bowl with the backed corn kernels.
Mix thoroughly so that every kernel is coated with the sauce.
Pour this into a baking dish and place into the oven. Bake for 15 minutes.
While the creamed corn is baking, to a skillet on the stove melt 1 tablespoon of butter. Add the breadcrumbs and let this crisp up to a nice brown color.
Add the bread crumbs crumble to the creamed corn on top. Bake for another 10 minutes.
Remove from the oven and serve with a nice crispy fried chicken!
This is one of my favorite side dishes. Fresh corn is perfect for this dish.