Corn Casserole

Lots of cheese one top!  (Would have looked better if
I cleaned up the edges before cooking..)

I do not come from a casserole family at all. I wasn’t quite sure what a casserole technically was until a few years ago. I don’t know why, we just never made them. Or if we did we didn’t call them casseroles. Since I have been on my own and finding my own recipes though, I have totally fallen in love with them. The ease, the one pan meal, the comfort! While my casserole love has recently almost always been in the form of pasta, my newest obsession is based entirely on corn.

I found this recipe in The Sunday Magazine of the Boston Globe of all places, a few weeks ago. My cousin actually mentioned how good it looked and that we should make it so I kept it all this time until I ended up at the store and saw corn recently. I wish I had ended up doing it sooner when there was all that fresh corn at the store for pennies every day over the summer, but c’est la vie. Anyway, we finally made it last weekend and it was actually so delicious. Cheesy. That always helps. We ate it as our whole meal, but it would definitely make a great side dish to a more well-rounded meal as well. You don’t come across such a comforting and satisfying vegetable dish all that often. So go make now!

{heat in a pan}

½ tablespoon butter

½ tablespoon oil

8 medium ears corn cut off the cob (I used 3 fresh ears and a can of corn)

Cook until the corn gets darker, a bit browned. Then take off heat and set aside.

{now heat}

3 tablespoons butter

1 medium onion, chopped

½ teaspoons salt

2 garlic cloves, minced

{add}

2 tablespoons bread crumbs and stir for a minute

1 2/3 cups milk

salt

pepper

paprika

to taste

Stir and cook until thickened.

{stir in}

¾ cups parmesan cheese

the corn from before

Pour it all into a baking dish and sprinkle more cheese on top if you’d like. Bake on 425 until the top starts to brown and the edges are bubbly, about 30 minutes depending on the size of the pan.