This is a relatively labour-intensive recipe, but it’s entirely worth it! With corn so cheap at the moment, this is a fantastic way to feed a crowd. Feel free to go hard on the chilli if you like it spicy!
I served this with a roasted chicken and homegrown greens, but with the addition of cheese on top, it’s a meal on its own.
Serves 4. Ready in 60 minutes.
- 4 whole corn cobs
- 75g butter
- 1/2 cup high grade flour
- 1.5 cups warm milk
- 1 teaspoon Himalayan sea salt
- Freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chilli flakes
- 1 tablespoon sour cream
- 1/2 cup grated cheese
Preheat oven to 200°.
Strip the outer husks and silks of the corn. Place a colander in a bowl that will catch any liquid, and grate all corn into the colander, grating right down to the inner. Reserve the liquid.
Make a roux by melting the butter (don’t let it colour), and whisking the flour through to make a paste. Slowly add the warm milk, stirring to combine. Season with salt, pepper, nutmeg and chilli and cook on medium heat for 10-15 minutes, to allow it to thicken.
Stir through the corn liquid from the bowl, and stir for 5 minutes. Add the grated corn and cook until warmed. Stir through the sour cream, pour into a greased ovenproof container and cook for 15 minutes, or until cheese is bubbling. Serve immediately.