![]() You get the crunch of the corn, of course, but as I mentioned at the top of this article, the cheese and spices can really dominate. ![]() This side dish really delivers on the “cheesy” part of cheesy corn. Broil until the cheese is melted and showing signs of browning on top, about 3 minutes. Whisk eggs, milk, butter, sugar, onion, basil and salt and pepper together in bowl. Transfer the corn/cheese mixture into a 1.5 quart broiler-safe baking dish and top with the remaining 1/2 cup of shredded cheese. Transfer mixture to an oven safe 1- to 2-quart casserole dish. When the corn mixture is ready, move the skillet off-heat and stir in 1 cup of the shredded cheddar cheese until it’s melted, about 30 seconds. Drain any excess liquid from corn and fold into cheese sauce. Move the oven rack to 6″ below the broiler element and turn on the broiler to get it preheated. Break-up the cream cheese with a spatula.Ĭook over medium heat until the cream cheese has melted completely and the mixture is bubbling around the edges of the skillet, 8-10 minutes.Ībout halfway through heating the corn mixture, get the oven setup for broiling. 2 (14 1/2 ounce) cans corn (don't drain) 2 (14 1/2 ounce) cans creamed corn 1 cup butter 2 cups cubed Velveeta cheese (sometimes I use half the brick of velveeta) 2 cups uncooked rotini pasta (I use between 2 and 3 cups) directions Dump everything in the crock pot and cook on high for around three hours. Making The Cheesy CornĬook the bacon pieces in a large skillet over medium heat until crispy, 5-7 minutes.Īdd the corn, ham, milk, cream cheese, and spices. Pyrex glass baking dishes are not meant for use under a broiler and may shatter due to thermal stress. Since this cheesy corn gets browned under the broiler, you’ll need a 1.5 quart broiler-safe baking dish. If substituting frozen corn, you’ll need 14 oz of corn. VARIATIONS: Add crumbled sausage or diced ham. ![]()
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