Peppery Corn Casserole Grilled Corn Casserole

One day I took four ears of corn on the cob,
threw them on the grill and burt the husks.
Cut the corn off of thr cobs and made this
very tasty and creamy good corn casserole.
The family went bonkers for it, even the kids.

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1/2 teaspoon salt or to taste
1 tablespoon black pepper
1 egg, beaten
3 cups corn kernels, grilled
1 green bell pepper, finely chopped
1 teaspoon brown sugar
1/2 cup bread crumbs tossed with
1 tablespoon melted butter
sweet smoked paprika

Directions:
Melt butter in a saucepan over low heat; stir in flour.
Stir and cook for about 2 minutes. Do not brown.
Gradually stir in milk and continue cooking over
low heat stirring constantly, until sauce begins to thicken.
Season with salt and pepper, to taste.
Add a small amount of the sauce to the beaten egg.
Stir egg mixture back into the sauce in saucepan.
Add corn, green pepper, and sugar to the sauce mixture.
Pour mixture into a 1 1/2-quart casserole.
Cover with buttered bread crumbs and sprinkle with paprika.
Bake at 400 degrees F. until hot and bubbly
and bread crumbs are browned.