On Friday and Saturday we had a beautiful hint of Spring. Lovely warm weather, and sunny days are on their way. It reminded us that we need to put some pigs and lambs in our freezer before it gets too warm. Last year we had our first try at making sausages ourselves, and we have plans to make some more again this year. Before we do this however, we need to clear out the freezers which are full of bits and pieces we have frozen over the last year. We are currently trying to use up as much food from the freezer as possible, so all our meals are based on food we froze at the end of summer.
I was looking at corn recipes to use up some of the 15 bags of corn still there, and saw several creamy corn recipes. This casserole is not what I normally think of when I think about casseroles, but it is delicious. You could easily serve it as a side dish with tortilla chips for some crunch.
- 1 onion
- 2T oil
- 50g butter
- 600g corn kernels - I used our frozen kernels from last summer.
- ¼ t chilli powder
- 3T flour
- 2c milk
- 1c grated cheese
- ¼ philadelphia cream cheese
- ½ lemon
- 1 bunch chives
- salt and pepper to season
- Tortilla chips to serve
- Finely dice the onion.
- Heat the oil and butter in a large saucepan.
- Fry the onion until clear.
- Add in the corn kernels and stir.
- Sprinkle the flour and chilli powder over the corn, and stir for several minutes, cooking the flour slightly.
- Stir in the milk, and bring to the boil.
- Boil for several minutes to thicken the mixture.
- Stir through the grated cheese and philadelphia.
- Squeeze in the lemon juice and stir.
- Chop the chives and stir through.
- Season as needed.
- Serve with tortillas.
Is your freezer full of bits and pieces that need using up? How do you cook corn?