Cheesy Corn Casserole with Kale and Roasted Red Peppers
Prep: 20 minutes plus marinating
Grill: 1-1/2 hours • Serves: 6
1 tablespoon olive oil
2 garlic cloves, minced
1 small bunch of curly leaf kale, washed and dried then chopped
5 cups frozen corn kernels, thawed and drained
1 roasted red bell pepper, diced
2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
1-1/2 cups Crystal Farms Shredded Sharp Cheddar Cheese
1/4 cup sour cream
1. Preheat oven to 375°.
2.In a large skillet sauté the onion in the olive oil until soft. Add the garlic and cook, stirring, for one minute. Add in the kale and stir until it’s coated with the oil, then cover the pan and cook for about 5 minutes, stirring once or twice. Scrape veggies in to a bowl and set aside.
3.In same pan, melt the butter, then add the flour while stirring. Cook for two minutes. Slowly whisk in the milk until smooth. Continue stirring and cook until the mixture is very thick. Add the cheese in a little at a time and stir until the cheese is melted. Add the sour cream, the kale mixture, the corn and the roasted red pepper. Season mixture with salt, pepper and spread it evenly in a greased 3 quart baking dish. Place the pan, uncovered, into the oven and bake until hot and bubbly, about 30 minutes.