Here is another recipe that we all enjoyed so much (and don’t want to forget about), that I decided to post it even though I don’t have a picture of it. However, if you really want to see what it should look like, click here.
Sabrina declared that this dish could only be improved with the addition of a crispy breadcrumb topping…. and I have to admit that she was right. If you take that route, I would recommend following the instructions and baking it in the oven. I actually put the entire mixture into the slow cooker and let it cook/bake that way.
Cheesy Corn Casserole – adapted from Saveur
4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels
Freshly ground black pepper, to taste
Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, colby-cheddar cheese, and paprika, and cook until smooth. Remove from heat and stir in corn; season with pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.