Ingredients
2 tablespoons butter
1/2 cup onion ((chopped)
1 tablespoon flour
2 1/2 cups half-and-half
2 (16 ounce) packages frozen corn, thawed, rinsed, and well drained (fresh corn off the cob makes it even better)
2 tablespoons anaheim chilies, diced (or Jalapeno)
salt, season to taste
cayenne pepper, season to taste
1 tablespoon sugar
2/3 cup parmesan cheese, grated
1/4 lb gruyere cheese, shaved pieces for top
4 slices, bacon, chopped (optional)
Preparation
In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes.
Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
Stir in well-drained (and thawed) corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
Transfer to a shallow 1 1/2-quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden). Garnish with jalapeno chile slices.
NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.
