2 cups fresh grilled corn removed from cob
¼ cup onion, diced
½ cup red bell peppers, diced
2 tbsp butter
2 tbs flour
1 tsp salt
½ tsp paprika
¼ tsp ground mustard powder
1/8 tsp black pepper
¾ cups whole milk
1 egg (beat lightly)
1/3 cup Ritz cracker crumbs
1 tbsp butter
1 tbsp dried parsley
Preheat oven to 350 degrees.
Put 2 TBS butter in skillet and melt. Stir in onion and bell peppers and cook until the onion is cooked and clear looking.
Take skillet off burner and mix in flour, salt, paprika, mustard powder, and black pepper. Stir well and put back on burner until the flour/seasoning mixture is lightly bubbly.
Slowly add milk while stirring. Continue stirring until the mixture boils and keep stirring constantly for one minute.
Remove mixture from heat and stir in corn and egg.
Put the corn mixture in a one quart baking pan or casserole dish.
Melt 1 TBS butter and blend with cracker crumbs and parsley in a small bowl.
Sprinkle the cracker mixture on top of the corn casserole.
Bake for 30 minutes at 350 degrees F or until the crackers are lightly browned.