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Cheesy Corn

March 10, 2010

My sister-in-law makes what she calls Cheesy Corn and I love it.  Not being a fan of cream corn but liking whole kernel this is great, it has the cheese flavor I love in any dish plus the pop of whole kernel corn.

I’ve asked her over and over how to make this dish and she rattles off

  • Make a cheese sauce
  • Sometimes I add some onion
  • Sometimes I use cheese soup
  • Sometimes I …………
  • Sometimes I…………

Well, she lost me at make a cheese sauce.  I NEED the instructions with ingredients and amounts written down or I feel like a mouse in a maze.  Which way do I go with this.

When we invited THE CHEF for dinner I knew I had to make another vegetable besides mashed potatoes but what to make.  Don suggested Cheesy Corn.  Yeah right, like that’s going to happen.  I finally pinned down my sister-in-law and FORCED her to tell me exactly how she makes it.

  • Make a cheese sauce
  • Sometimes I add some onion
  • Sometimes I use cheese soup
  • Sometimes I…………..
  • Sometimes I ………..

Again I was lost so I went online.  I did find some recipes for Cheesy Corn but they called for a LOT more ingredients, cream cheese, sour cream, hot pepper sauce.   I was so confused my head was spinning.  Finally I remembered the cheese soup and knew that once she told me she put those dried onions on top of it and realized “I can do this.”  So, I sent Don to the store to get some frozen corn and since THE CHEF’s wife can’t eat onions I opted for adding ground up croutons to the top.   I was really surprised when everyone loved the corn.  THE CHEF kept going back for more and asking if it was my own creation.  Yeah right, like I could come up with something this good on my own.

Here’s how I made my Cheesy Corn

  • 1 can of cheddar cheese soup. (can use the mexican style for additional flavor and zing)
  • About 1/2 bag of frozen corn
  • mix well ( At this point I realized I probably should have heated the soup in a pan to soften it up a bit and make mixing easier)
  • A little of the ground up croutons (Don got parmesean garlic croutons)
  • A dash of onion powder (sorry I couldn’t help it)
  • About 1/2 handful of shredded cheddar cheese

After it was mixed I sprinkled some grated cheddar cheese on top then covered with more of the ground up croutons.

Bake at 350 for 30 minutes.

As Mr. Foods would say, “It’s So Good”

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