When I lived in Wisconsin the Barbecue joints there had a great side dish called cheese corn. It was cheesy, corny and delicious. So this past weekend while at my parents house for the 4th of July, I wanted to recreate it. So I went to the store and they had fresh local sweet corn available.
- 6 ears of fresh sweet corn
- 6 slices of bacon
- 1 cup sour cream
- 1 small onion
- 1 green pepper
- 2 tbs butter
- 1 1/2 cups cheddar cheese
- 1 tbs chili powder
- 1 tsp salt
- 1/2 tsp pepper
Take the 6 ears of sweet corn and peel back the husks and remove the silk. Then fold the husks back over the ears. Then soak the ears for at least 20 minutes. After the ears have been soaking place them over a medium/high grill.
Cook for 10-12 minutes rotating every couple of minutes.
Remove the corn from the grill when the corn kernels turn bright yellow. Allow the corn cobs to cool and then cut off the kernels into a casserole dish. Preheat the oven to 350 degrees.
Cut the onion and green pepper into small chunks. Saute the onion and green pepper in a fry pan over medium heat in the butter.
While the onion and green peppers are cooking cook the bacon. Either in a saute pan, in the microwave for 4.5-5 minutes or in the oven.
Add the sour cream, 1 cup of cheese, salt, pepper and chili powder.
Add the saute’d onion and green pepper into the casserole dish. Also break the bacon strips up into bits and add them to the dish and mix.
Now add the remaining cheese to the top of the dish, cover the dish with a lid or foil and then place the dish into a preheated 350 degree oven.
Cook for 25 minutes. Remove the lid after 10 minutes and cook for the remaining 15 minutes uncovered. After the 25 minutes are up, place the dish under the broiler and brown the cheese. Serve immediately.
This is a great side dish. It is cheesy and awesome.
This was an excellent sidedish. A perfect side for any grilled or barbecued dish.