Description
Great summertime corn loaded with an awesome cheese mixture and garden veggies.
Ingredients
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All-purpose Flour
- 2 cups Milk
- 8 ounces, weight Cream Cheese, Softened
- 2 cups Shredded Cheddar Cheese
- ½ Tablespoons Garlic Salt
- 4 ears Corn, Kernels Removed
- 1 pound Thick Cut Ham, Cubed
- 1-½ teaspoon Cracked Black Pepper
- 2 whole Banana Peppers, Seeds Removed, Chopped
- 1 head Garlic, Roasted, Mashed
- 1 whole Tomato, Diced
- 1 cup Seasoned Bread Crumbs
Preparation
Place a medium-sized pot over medium heat. Add butter and let it melt until it begins to bubble. Toss in the flour and stir with a wooden spoon so the butter soaks up the flour. Continue to stir for a couple of minutes to cook the flour. Don’t let it get too dark, just a light golden, if any color at all. Add milk and continue stirring until sauce thickens. This is your standard bechamel sauce.
Once the sauce thickens, add cream cheese, cheddar cheese, and garlic salt. Lower heat, and stir until all the cheese is melted and smooth.
Preheat oven to 350ºF.
To a large mixing bowl, add corn, cubed ham, black pepper, banana peppers, roasted garlic, and tomato. Mix to combine. Pour in the cheese sauce and continue to stir until everything is nice and coated.
Add mixture to your casserole dish, top with bread crumbs. Place into oven and cook for about 30 minutes, uncovered. The top should be nice and golden brown, and casserole itself should be a bit bubbly. Carefully remove, and get ready to dig in.
