A Hungry Bear

When we were in NYC last weekend, I had one of the best meals I can remember at Tom Colicchio’s Craftsteak. Besides the conversation that kept me laughing the entire meal, the stunning view of the Highline Park & the Standard hotel, and the perfect Napa cab that just kept flowing - my favorite part of the meal would probably be the corn gratin. With all the fresh corn we’re getting right now, I knew I had to try and make this at home.

This version I found on Epicurious adds squash and red bell pepper, which just barely starts to offset the guilt of the cheese and butter.

Grocery list: 2 ears corn, 1 red bell pepper, 1 large zucchini or summer squash, sprig of rosemary (about 1 tablespoon minced), 1 vidalia onion, 2 garlic cloves, 1.5 cups whole milk, 1 heaping cup grated white cheddar cheese, 1 cup panko bread crumbs, 4 tablespoons butter, 3 tablespoons flour, sriracha or tabasco sauce.

Shuck the corn, then slice the kernels of corn off the cob. Chop the onion and pepper into 1/2-inch dice. Quarter the squash then thinly slice. Mince the garlic.

Heat a tablespoon or two of olive oil in a large deep skillet over medium-high flame. Saute the onion and pepper for 2-3 minutes, then add the corn and garlic and cook for another 5 minutes or so. The vegetables should be starting to brown, turning tender but definitely not soggy. Sprinkle with the minced rosemary and season to taste with salt and pepper. Remove from the heat.

To make the cheese sauce for the gratin, heat 3 tablespoons of butter over medium heat.

When it is melted and sizzling, add the flour and whisk to combine.

Slowly add in the milk, whisking to keep an even consistency. Heat until it is just starting to bubble, so it will thicken, whisking constantly. Remove from heat.

Stir in about 2/3 cup of the grated cheddar (reserving the rest for the topping), plus about a teaspoon of hot sauce. You can add more if you like the extra kick.

Stir until the cheese melts and the sauce is smooth, and season to taste with salt.

Transfer the corn and squash mixture into a casserole dish, then fold in the cheese sauce. In a small bowl melt the remaining 1 tablespoon of butter, then toss with the remaining 1/3 cup of cheese and the panko breadcrumbs. Sprinkle the topping evenly across the gratin.

Bake at 400 degrees for about 30 minutes, until it is bubbly and golden brown on the top. Allow to rest for 5-10 minutes before serving.