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1
Coat the inside of a 9-inch square baking pan with cooking spray.
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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.
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3
Add in the flour; whisk until white bubbles form on the vegetables.
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4
Cook the flour for about 2 minutes, being careful not to burn the chipotle.
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5
Gradually add the milk and sugar and bring to a boil, whisking constantly.
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6
Add in corn; stir to blend.
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7
Pour the mixture into the prepared dish; sprinkle cheese over the top.
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8
Preheat oven to 350u00b0; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
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9
Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
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10
Defrost casserole in the refrigerator overnight, if necessary.
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11
Preheat oven to 350u00b0; let casserole come to room temperature for about 30 minutes.
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12
Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
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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.
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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.
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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.
