creamed corn

2 Tbsp butter
1 Cup chopped onions
1 Tbsp flour
2 ½ Cups half and half
2 (16 ounce) packages frozen yellow corn, thawed and well drained
     Sub 4-5 Ears of Corn
2 Tbsp diced green Anaheim or Jalapeno chiles
Seasoned salt and Cayenne pepper to taste
1 Tbsp sugar
2/3 cup grated Parmesan Cheese
Shaved Gruyere cheese pieces for top

NOTE: I prefer to add a LOT more gruyere. So you can sub some gruyere for parmesan.

In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 mins. Stir in flour and cook, stirring, 1 min. Gradually whisk in half and half. Heat to boiling over medium high heat, whisking often, until thickened. Stir in well drained 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 min. to melt cheese and until top is golden. Garnish with jalapeno chile slices.

***By the way, this is our 100th post. Thanks for reading.