6 ears of corn, cut
5 strips bacon (cooked crispy and crumbled)
1.5 cups chopped onion
3 cloves garlic, minced
1 red pepper, roasted, peeled and chopped
2 jalapenos, roasted, peeled, seeded and chopped
1 cup whole milk
2 T flour
4 T butter, divided
1.5 cups jack cheese
¼ cup Parmesan cheese
½ tsp. chili powder
S&P to taste
Preheat oven to 400 degrees. In a large skillet sweat onion and garlic in 2 T butter until soft. Add corn, jalapenos, red pepper, chili powder and cook until corn is no longer raw but still has a crunch. In a separate, smaller skillet melt remaining butter using medium heat. Add flour. Stir with whisk.
Once mixture bubbles add warm milk and continue stirring. Once all flour is incorporated add cheese and stir until melted. Add to corn mixture. Season with salt and pepper.
Top with Parmesan cheese and bake until corn is bubbly and cheese is golden.