You can definitely control the “heat” in this dish by using ingredients that appeal to your taste buds. If I make this for my family, I keep it pretty mild with bell peppers. If I were going to make it for some of my “spicy” friends (you know who you are…), I would use poblanos or even a little jalapeno. This also makes a great hot dip when served with tortilla chips. It freezes beautifully.
2 T. butter
¼ c. onion, chopped
¼ c. pepper, chopped
1-2 T. adobo sauce (or a blend of chili powder and cumin if you want)
2 T. flour
2 ¼ c. whole milk
2 tsp. sugar (I don’t add the sugar, because our garden sweet corn is very sweet.)
1 tsp. salt
1 qt. sweet corn
¾ c. cheddar cheese, grated
Preheat over to 350 and grease 9” baking dish.
Melt butter over medium heat. Add onion, pepper and adobo sauce, sautéing for about 2 minutes.
Add flour and whisk until white bubbles form on vegetables. Cook & stir flour for a couple of minutes. Gradually add milk, then sugar and salt, whisking constantly. Bring to a boil.
Add corn and stir to blend. Pour mixture in baking dish and sprinkle cheese over top.
Bake for about 30 minutes of until casserole is bubbly.
NOTE: You can freeze this before baking!