Right here within the South, corn is maturing within the fields and is available. It can save you this obtain for when Con on the Cob is accessible in your space. Peppers additionally do very nicely right here since they like the new climate. I attempt to use them in recipes to make the most of their season.,
Jalapeno and Corn Au Gratin
8 ears of contemporary corn
3 tablespoons unsalted butter
1 cup finely diced pink onion
1cup diced jalapeno peppers, cored and seeded
3 tablespoons all-purpose flour
2 cups half-and-half or complete milk
3 cups shredded cheddar cheese, divided
2 eggs, nicely overwhelmed
1 teaspoon granulated sugar
Salt and pepper to style
1/2 cup panko crumbs
Preheat oven to 350 levels F. Grease a 3-quart casserole dish.
Take away husk and silk, and minimize kernels from the cob; put aside.
In a big frying pan over medium warmth, soften butter. Add onion and bell pepper and saute till tender; stir in flour after which add milk. Prepare dinner, stirring always, till the combination has thickened and is easy. Take away from warmth; add corn, 2 cups cheddar cheese, eggs, sugar, salt, and pepper.
Pour into ready casserole dish and prime
I served this dish with crab muffins and cucumber salad