Creamy Cheddar Baked Corn

Who doesn't love corn? This recipe is so delicious....corn with peppers and shallots baked in a creamy, cheesy sauce topped with a little white wine and fontina cheese on top!! This would be a great side dish for the upcoming holiday season! 

Ingredients:

1 bell pepper

1/4 cup chopped shallots

2 tablespoons butter

2 tablespoons flour

2 tablespoons white wine

1 and 1/2 cups milk

1/4 teaspoon salt

dash of adobo seasoning

4-6 oz. shredded cheddar cheese

1/2 teaspoon sugar

2-3 oz. fontina cheese

5 cups sweet corn (I used frozen, but you can use fresh)

Instructions:

Defrost corn. It's very important that you defrost, if you don't the corn will make your sauce too watery. Preheat oven to 350 degrees.

Dice pepper and shallots. In a sauce pan over medium heat melt butter. Add peppers and shallots Saute until shallots and peppers are tender and translucent. 

Add flour to create a roux, cook for a few seconds, then whisk in white wine. Slowly begin adding milk, little by little while whisking. Add seasonings and cheddar cheese.

Pour sauce over corn in an oven safe baking dish or cast iron skillet. Mix well. Bake until corn is hot peppers are tender, about 20 minutes. Remove from oven, top with fontina cheese, place dish back in the oven for about 10 minutes or until cheese is bubbly.