This corn casserole is of Bolivian origin and is wonderful and versatile. You can use fresh or frozen corn for this recipe which allows you to make year round.
You can serve this corn casserole as a light vegetarian meal or as a side. We usually serve it as a side for meats. This will go well with just about everything. It is very elegant so don’t hesitate to include it in your celebration menus.
We will be making a roux for a Bechamel or white sauce to complete this corn casserole. This is truly a very good dish.
Here is what you are going to need for this luscious and delicate corn casserole:
6 ears of corn – boiled and kernels removed from cob
3/4 cup butter
3 TBS flour
2 cups milk
1 cup shredded white cheese
1/2 tsp. nutmeg
Salt & Pepper
2 TBS chopped parsley
Extra butter, shredded cheese and paprika for garnishing
Preheat oven to 350 degrees.
Melt the butter in a large skillet. Add the flour and whisk constantly for 3 to 4 minutes. Add the milk and whisk vigorously, getting rid of any lumps, until sauce thickens. Add the shredded cheese and melt. Off the heat.
Add the nutmeg, season with salt and pepper and parsley. Mix well. Add the corn. Mix well. Place the corn in an oven proof casserole dish. Dab with extra butter and shredded cheese. Sprinkle some paprika for color. Place in oven and bake for about 20 minutes – until sauce is bubbly and cheese has shredded.
Remove from oven. Serve and enjoy!