When I was younger, I would always get creamed corn instead of creamed spinach at the local steakhouse. The sweetness of the corn and the bite you get from the skin is one of my favorite things. Sometimes, though, the creaminess is just a bit much. The recipe below uses cheese and eggs to make the perfect corn casserole that reminds me of creamed corn without the heaviness of cream.
Tomatoes, bell peppers and jalapeno complement the corn in the best way without ever overshadowing it. The jalapeno adds a nice spice, just the perfect amount of heat. You can always leave it out if you like; it’s delicious either way. You can also add extra cheese on top if you really want something super gooey and rich. I usually serve it as a side dish at potlucks, and there’s never anything left by the end of the party!
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INGREDIENTS:
4 cups frozen corn
1 medium tomato, small diced
1 medium green bell pepper, small diced
2 jalapeno peppers, seeds removed and finely diced
6 tablespoons flour
1½ cups milk
5 tablespoons butter, small diced
6 eggs, whisked
1½ cups shredded cheddar cheese
1 teaspoon salt
DIRECTION
In a 6-quart slow cooker, add everything from corn to jalapenos. Sprinkle evenly with flour, then mix well.
In a bowl, whisk together everything from milk to salt. Add to slow cooker and mix well.
Cover and cook on high for 3 hours.
Let rest for 5 minutes to set, then serve.
Source : allrecipes.Com