Chipotle Cheddar Corn Casserole

1. 1

   Coat the inside of a 9-inch square baking pan with cooking spray.

2. 2

   Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.

3. 3

   Add in the flour; whisk until white bubbles form on the vegetables.

4. 4

   Cook the flour for about 2 minutes, being careful not to burn the chipotle.

5. 5

   Gradually add the milk and sugar and bring to a boil, whisking constantly.

6. 6

   Add in corn; stir to blend.

7. 7

   Pour the mixture into the prepared dish; sprinkle cheese over the top.

8. 8

   Preheat oven to 350u00b0; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.

9. 9

   Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.

10. 10

    Defrost casserole in the refrigerator overnight, if necessary.

11. 11

    Preheat oven to 350u00b0; let casserole come to room temperature for about 30 minutes.

12. 12

    Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.

13. 13

    Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute 1/4 cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.

14. 14

    Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.

15. 15

    Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sauteing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

* Per serving · 4 servings · Values may vary.