This is a great side dish to have with almost anything. Creamed corn goes well with grilled and smoked chicken, or burgers, pork and beef. This is an easy recipe that can be prepared a day in advance too.

METHOD

1. In a large pot, melt butter over medium heat. Add onion and sauté for 3 to 4 minutes. Add garlic and continue sautéing for another 2 to 3 minutes, until translucent and fragrant.
2. Stir in flour and cook, constantly stirring, until flour begins to brown.
3. Add the chicken stock, 1⁄2 cup (125 mL) at a time, whisking constantly, and bring to the boil. Reduce heat to a simmer and cook sauce for 10 to 15 minutes, stirring occasionally. Remove from heat when thick and smooth; whisk in cream.
4. Add corn, creamed corn, cubed cheese, sage, and salt and pepper to taste. Mix well.
5. Preheat oven to 350ºF.
6. Pour corn into prepared casserole. Top with bread crumbs and Parmesan cheese.
7. Bake in preheated oven for 20 to 25 minutes, or until top is golden brown and crisp. Serve immediately.

Tip: 
If preparing this ahead of time, leave the topping off. When ready to bake, cook in a preheated oven for 30 to 40 minutes before topping, then after topping bake for an additional 10 to 15 minutes, or until the top is crisp.

A really great side dish that is sure to please even the pickiest eaters on your list. I particularly enjoy the cheesiness with the sweetness of the corn. What is your favourite way to prepare veggies?

Happy Grilling!