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Curry Corn Cheese
This gooey cheesy side dish makes a great accompaniment to any cold-weather dinner party. Think of it as a cross between Japanese curry, corn gratin, creamed corn, and Korean corn cheese. The curry block is a hack to avoid making a proper roux and will ensure your cheese sauce is nice and creamy. *The potato starch helps make the sauce extra silky, but if you don't have any you can omit it. If omitting, reduce the broth to 1.5 cups and gradually add in extra broth towards the end of cooking to reach your desired sauce consistency.
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