Creamed corn from Abe & Louie’s

2 slices applewood smoked bacon, diced

1 tablespoon finely chopped shallots

2 ears fresh yellow corn, kernels removed

3 ounces Bechamel sauce (recipe below)

2 tablespoons Panko bread crumbs

1. Preheat oven to 350 degrees F. Line a plate with paper towels. Using a large saute pan over medium heat, cook bacon until crisp. Using a slotted spoon, transfer bacon to prepared plate. Discard all but 1 tablespoon of bacon grease from pan.
2. Add shallots and saute until caramelized. Add corn kernels and cook until soft and lightly browned. Add bacon and Bechamel sauce. Simmer until hot.
3. Transfer corn mixture to an oven-safe casserole or baking dish. Sprinkle with bread crumbs. Bake until golden brown, about 8-10 minutes. Serve immediately.

Bechamel sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/3 cups milk

1/3 cup half-and-half

Salt and white pepper, to taste

1. Using a medium sauce pan over medium heat, melt the butter. Add the flour and whisk to form a roux. Cook for 3 minutes, whisking frequently. Do not brown. Slowly whisk in the milk and half-and-half. Bring to a simmer. Continue to cook for 5 minutes, stirring frequently. Season with salt and pepper, to taste.