Sunny's Easy Baked Sweet Corn

Deselect All

2 tablespoons unsalted butter

One 15.25-ounce can whole kernel sweet corn, drained 

One 14.75-ounce can cream-style sweet corn 

1 1/2 cups half-and-half 

3 tablespoons all-purpose flour 

2 tablespoons maple syrup 

1/8 teaspoon red chile flakes 

2 cloves garlic, grated on a rasp or finely minced 

2 scallions, white and green parts, finely chopped 

Kosher salt and freshly ground black pepper

1 1/2 cups shredded Cheddar

1 1/2 cups shredded mozzarella

3 large eggs, beaten