Ted might not be in Kansas anymore, but cheesy corn is a midwestern staple that’s simple enough to make abroad. Ham and crumbled bacon bits make this dish a satisfying side. You’ll need a heavy wooden spoon to mix these ingredients.
SERVES 8 TO 10
- 2 tablespoons unsalted butter, plus more for greasing
- 4 slices bacon
- 1 cup whole milk
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 1 (8-ounce) package cream cheese, cubed and at room temperature
- 1 cup shredded medium Cheddar
- 1 cup shredded pepper Jack
- 1 (16-ounce) bag frozen roasted corn, thawed
- 8 ounces ham steak, chopped into tiny cubes
- Chopped fresh parsley (optional)
Equipment
- Heavy wooden spoon
- 9 × 13-inch baking dish
- Set an oven rack in the middle position and preheat the oven to 350ºF.
- Grease the baking dish with butter. Set aside.
- Fry the bacon in a large pan over medium heat until crispy. Remove the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat in the pan. Once the bacon is cool, crumble and set aside.
- Mix together the milk, paprika, garlic powder, and salt in a small bowl.
- Melt the butter with the reserved bacon fat. Sprinkle in the flour and stir constantly over medium heat to make a roux, 3 to 5 minutes. No streaks of flour should be visible.
- Slowly pour the milk mixture into the flour, stirring vigorously. The gravy will thicken as it cooks.
- Once thickened, add the cream cheese and stir with the heavy wooden spoon. Add the shredded Cheddar and pepper Jack and stir until combined.
- Once all the cheese has melted, toss in the crumbled bacon bits, corn, and ham. Give the mixture a good stir.
- Pour the corn mixture into the prepared baking dish.
- Bake for 30 minutes. Adjust the heat to broil and broil for 1 to 2 minutes, until the top is bubbly and brown. Remove and let cool for 15 minutes before serving. Store leftovers in an airtight container in the fridge for up to 4 days.