Kansas City is known for its barbecue, but another culinary star shines brightly in the city of fountains: cheesy corn. This isn't your grandma's creamed corn; Kansas City cheesy corn is a bold, flavorful dish, often served as a delicious side at backyard barbecues and upscale restaurants alike. This recipe will guide you through creating this iconic dish, perfect for your next gathering.
What Makes Kansas City Cheesy Corn So Special?
The magic lies in the balance of flavors. It's not just about cheese; it's about a harmonious blend of sweet corn, savory spices, and a rich, creamy cheese sauce. Many variations exist, but the core elements remain consistent: fresh or frozen corn, a generous amount of cheese (usually cheddar, but other varieties can be added), butter, and a touch of spice. The key is to find the right balance, allowing the corn's sweetness to shine through while the cheese adds richness and the spices provide a subtle kick.
The Ingredients You'll Need:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional, for a milder flavor)
- 1/4 cup chopped green onions (for garnish)
Step-by-Step Instructions:
- Melt the butter: In a large saucepan, melt the butter over medium heat.
- Make the roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This creates a roux, which will thicken the sauce.
- Add the milk: Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently.
- Season the sauce: Stir in the salt, black pepper, and cayenne pepper (if using). Continue to simmer until the sauce thickens slightly, about 5-7 minutes.
- Add the cheese: Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese (if using), stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the corn: Add the corn kernels to the cheese sauce and stir gently to combine. Heat through for a few minutes, until the corn is heated and coated in the cheesy sauce.
- Garnish and serve: Garnish with chopped green onions and serve immediately. This cheesy corn is delicious hot, but it's also great at room temperature.
FAQs about Kansas City Cheesy Corn:
Can I use canned corn?
While fresh or frozen corn is preferred for optimal flavor and texture, you can use canned corn in a pinch. Just make sure to drain it well before adding it to the sauce. The texture might be slightly softer than with fresh or frozen corn.
What other types of cheese can I use?
Experiment! While cheddar and Monterey Jack are classic choices, you can add other cheeses like pepper jack for a spicier kick, or Colby for a milder flavor. A blend of cheeses often provides the best results.
How can I make it spicier?
Add more cayenne pepper, or consider adding a pinch of red pepper flakes for extra heat. Some recipes also incorporate a dash of your favorite hot sauce.
Can I make this ahead of time?
While it's best served fresh, you can make the cheesy corn ahead of time and reheat it gently on the stovetop or in the microwave. However, be mindful that the texture might slightly change upon reheating.
What are some serving suggestions?
Kansas City cheesy corn is a fantastic side dish for barbecue, grilled meats, or even as a topping for grilled chicken or fish. It also makes a great addition to tacos or nachos!
This recipe is a starting point; feel free to adjust the seasonings and cheese to your liking. The beauty of Kansas City cheesy corn lies in its adaptability. So get cooking, and enjoy this iconic Midwestern delicacy!
