If you're from Kansas City, then you know about Jack Stack Cheesy Corn. A few years back, when we Baptized Madelyn, I wanted to make some as a side for her party. I found this recipe online, made it, and it was a hit! I stuck the recipe back and hadn't made it again. When planning what to bring to Heath's parents house for Father's Day, I found the recipe and decided that was it!
I made a few tweaks this time, and I think it turned out great. I only took one instagramed picture of it...
Cheesy Corn (Jack Stack Style)
2 TBSP Butter
4 tsp flour
1/8 tsp garlic powder
3/4 cup milk
1 1/2 to 2 cups Shredded American Cheese Blend (any kind will work)
3 oz cream cheese
2- 1lb bags of frozen corn, thawed (or the equivalent)
1 ham steak with the fat trimmed (I think the one I used was about 1 lb) You could use thick sliced deli ham, but the ham steak is so much smokier to give it that BBQ flavor. YUM!
Melt the butter and whisk in the flower and garlic powder. Then, add the milk, shredded cheese and cream cheese. Once your cheese sauce is nice and combined, add in the corn and diced ham. Then, I put it in the crock pot instead of the oven because it's easier to serve and transport that way. I put it on high for 2 hours, stirring regularly and then I turned it to warm until we ate.
This would make a perfect 4th of July side dish...so go make some!