Chipotle Cheddar Corn Casserole

Directions

1. 1
   Coat the inside of a 9-inch square baking pan with cooking spray.
2. 2
   Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
3. 3
   Add in the flour; whisk until white bubbles form on the vegetables.
4. 4
   Cook the flour for about 2 minutes, being careful not to burn the chipotle.
5. 5
   Gradually add the milk and sugar and bring to a boil, whisking constantly.
6. 6
   Add in corn; stir to blend.
7. 7
   Pour the mixture into the prepared dish; sprinkle cheese over the top.
8. 8
   Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
9. 9
   Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
10. 10
    Defrost casserole in the refrigerator overnight, if necessary.
11. 11
    Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
12. 12
    Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
13. 13
    Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute 1/4 cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
14. 14
    Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
15. 15
    Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sauteing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.