Chipotle Creamed Corn Casserole

Directions

1. Heat the corn, chipotle peppers, adobo sauce, cream, olive oil, and sugar in a saucepan over medium heat. Add a big pinch of salt and pepper. Stir, cooking until the sugar is dissolved.
2. Combine the milk and flour in a shaker cup with a lid. Shake for 30 seconds to create a slurry. Whisk the slurry into the cream mixture. Cook the corn, stirring often, until it thickens and is creamy about 5 to 6 minutes. Stir in the parmesan cheese. Taste the mixture and add more salt and pepper if needed or even more chipotle peppers if you wish.
3. Pour the corn into a serving dish or bowl. Top with the crunchy garlic breadcrumbs and some fresh herbs if you wish. Serve!
4. Heat the olive oil in a nonstick skillet over medium-low heat. Add the garlic and cook for 20 seconds. Add the breadcrumbs and stir continuously, cook until they are golden and toasty. Remove from the heat and sprinkle all over the creamed corn.