Description
Cheesy Baked Corn Casserole
A comforting, creamy, and cheesy side dish that everyone will love!
Ingredients
2 cups sweet corn kernels (fresh, canned, or frozen)
1 cup heavy cream
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Prepare the Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually pour in the heavy cream, whisking constantly until thickened.
Add the Cheese and Seasoning:
Stir in the cheddar and Parmesan cheese until melted and smooth. Add garlic powder, paprika, salt, and pepper to taste. Remove from heat.
Combine with Corn:
In a mixing bowl, combine the corn kernels with the creamy cheese sauce. Mix well.
Bake to Perfection:
Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish and spread evenly. Top with a little extra shredded cheddar for a golden crust. Bake for 20-25 minutes until bubbly and golden on top.
Garnish and Serve:
Let the casserole cool slightly, then sprinkle with fresh parsley before serving.
This cheesy baked corn casserole is the perfect blend of creamy and crispy—ideal for family dinners, potlucks, or holiday gatherings!
Step-by-Step Guide
Follow these detailed instructions for a foolproof casserole. First, preheat your oven to 375°F (190°C) and grease an 8×8 inch or similar baking dish. For the roux, melt butter in a saucepan over medium heat. Whisk in flour and cook for 90 seconds to eliminate the raw flour taste. Slowly pour in heavy cream while whisking vigorously to prevent lumps. Cook until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Reduce heat to low and stir in cheeses until fully melted. Season the sauce. In a large bowl, fold the sauce with the corn until evenly coated. Transfer to the baking dish, top with extra cheddar, and bake on the middle rack for 20-25 minutes. Let it rest for 10 minutes before garnishing and serving.
Serving Suggestions
This versatile casserole pairs beautifully with a variety of mains. For a classic comfort meal, serve alongside roasted chicken, grilled pork chops, or meatloaf. It’s a star at holiday feasts next to turkey or glazed ham. For a casual barbecue, offer it with burgers and hot dogs. To add freshness, balance the rich dish with a simple arugula salad with a lemon vinaigrette. For a textural contrast, sprinkle the top with crispy fried onions or buttered breadcrumbs before the final bake.
How-to Summary
In summary: Make a roux with butter and flour, whisk in cream to create a thick base. Melt cheddar and Parmesan into the sauce, then season. Combine the cheese sauce with corn, transfer to a dish, top with more cheese, and bake at 375°F until golden and bubbly (20-25 mins). Rest before serving.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen corn without thawing? It’s best to thaw and drain frozen corn to avoid excess water making the casserole runny. No need to cook it first.
What’s a good substitute for heavy cream? Half-and-half or whole milk can be used, but the sauce will be less rich and thicken more slowly. For a non-dairy version, use full-fat canned coconut milk.
How do I store and reheat leftovers? Store covered in the fridge for up to 4 days. Reheat portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I add other ingredients? Absolutely. Diced green chiles, cooked bacon, sautéed onions, or a dash of hot sauce are excellent additions for extra flavor.
Common Mistakes to Avoid
- Not cooking the roux long enough: This leads to a raw, floury taste. Cook for a full 1-2 minutes until fragrant.
- Adding cream too quickly: Pour in a slow, steady stream while whisking constantly to prevent a lumpy sauce.
- Using pre-shredded cheese with anti-caking agents: These can make the sauce grainy. For smoothest results, shred cheese from a block.
- Skipping the rest time: Serving immediately will cause it to be too runny. Letting it cool slightly allows it to set perfectly.
- Overbaking: This can cause the sauce to separate. Bake just until bubbly and the top is golden.
Conclusion
This cheesy baked corn casserole is a guaranteed crowd-pleaser that masterfully combines simplicity with decadent flavor. By following the detailed steps and avoiding common pitfalls, you’ll create a side dish with a luxuriously creamy interior and a perfectly golden, crispy top. Its make-ahead flexibility and versatile pairing options make it an indispensable recipe for everything from weeknight dinners to festive holiday tables. Give this recipe a try—it’s comfort food at its most delicious and reliable.