3 slices bacon, chopped
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 1/2 cups milk
2 ounces cream cheese
24 ounces (about 5 cups) fresh or frozen corn kernels
1/4 cup chopped red bell pepper
1/2 cup panko bread crumbs, toasted
Heat gas grill on medium or charcoal grill until coals are ash white.
Spray 10x8-inch or 9-inch square disposable aluminum foil or grill-safe pan with no-stick cooking spray; set aside.
Cook bacon in 3-quart saucepan over medium heat 6-8 minutes or until crisp and browned. Add butter; stir until melted. Add flour, garlic powder, mustard and pepper. Cook, stirring with whisk, 1 minute. Add milk, stirring constantly with whisk, 2 minutes or until mixture comes to a boil and is thickened. Add cheeses. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth. Stir in corn and bell pepper.
Place corn mixture into prepared pan; sprinkle with bread crumbs. Place onto grill; close lid. Grill 15-20 minutes or until golden and bubbly.
- To make ahead, prepare corn mixture. Cover; refrigerate up to 2 days. Grill as directed.
- To prepare in oven, heat oven to 375°F. Place corn mixture into prepared pan; sprinkle with bread crumbs. Bake 15-20 minutes or until mixture is golden and bubbly.