Corn Casserole with Cheese

This Cheesy Corn Casserole can be assembled up to 3 days before serving. It comes together with sweet corn, rich cheeses, the perfect amount of seasoning and crispy bacon.

This Corn Casserole Recipe with Cheese is the ultimate comfort food

Don’t you just love when a side dish becomes that thing that everybody is still talking about the next day?

That’s what this Cheesy Corn Casserole is designed to do. It’s perfect for a holiday dinner or any time you’re craving comfort food.

It comes together using simple things like sweet corn, rich cheeses, a touch of seasoning and bacon. The ingredients are transformed into something so warm and comforting that it will be a star of your dinner table.

Cheesy Corn Recipe ingredients

• canned sweet corn – the star of the show! I used canned corn here, but you can also use thawed frozen corn, or even fresh corn if it’s in season.
• milk and cream – these dairy components add richness and creaminess to the corn casserole with cheese.
• butter – the fat component of the roux that will thicken the sauce.
• all-purpose flour – acts as the thickening agent for the creamy sauce, helping it cling to the corn.
• cheese – I used a combination of Monterey Jack and Cheddar, but you can use all one or the other, or experiment with other cheeses.
• onion powder and garlic powder – add a depth and complexity to the dish without being overpowering.
• sugar – brings out the natural sweetness of the corn and balances the savory elements.
• salt and pepper – enhances all of the other flavors in the dish.
• bacon – crispy bacon in the oven adds a savory saltiness that balances the sweet corn. You can also use cooked turkey bacon if you prefer.
• chopped fresh parsley – an optional garnish for this corn casserole recipe with cheese, if you want.

How to make Corn Casserole with Cheese

1. Preheat your oven and spray a casserole dish with cooking spray. Drain the corn and pat it dry with paper towels.
2. In a large saucepan, cook the butter and flour together until it forms a roux, whisking constantly.
3. Whisk in the cream, milk, onion powder, garlic powder, salt, pepper and sugar and cook for a few minutes until it thickens slightly.
4. Stir in the bacon, half of the cheese and the corn.
5. Pour the corn mixture into the prepared casserole dish and cover the top with the rest of cheese.
6. Bake for 35 to 40 minutes or until the casserole is bubbly.
7. If desired, brown the cheese under the broiler until it gets nice and golden brown.
8. Let cool 10 minutes before serving. Sprinkle with parsley for a little color!

Cheesy Corn Recipe variations

• MAKE IT SPICY – Add half a jalapeno (minced) or a pinch of cayenne pepper for some heat.
• HERB-INFUSED – Mix in fresh herbs like chives, parsley or cilantro for a burst of freshness.
• EXTRA VEGGIES – Add in some sauteed mushrooms, bell peppers or onions for added flavor.

What we love to serve with Corn Casserole with Cheese

This cheesy corn casserole recipe pairs beautifully with grilled and roasted meats. Some of our favorite choices are:

• Grilled Pork Chop Recipe
• Buttermilk Chicken
• Flat Iron Steak on Grill
• Country Style Pork Ribs in Oven

Storing and Reheating Corn Casserole with Cheese

Allow any leftovers to cool, then tightly wrap casserole dish and refrigerate for up to 3 days.

Reheat in the oven at 350 degrees F until heated through. You can also microwave individual portions for a quick meal.

Cheesy Corn Casserole Recipe FAQs

Corn Casserole Recipe with Cheese

Author: Lori Yates

Yield: 6 servings

Prep: 25 minutes minutes

Cook: 35 minutes minutes

Total: 1 hour hour

This Cheesy Corn Casserole can be assembled up to 3 days before serving. It comes together with sweet corn, rich cheeses, the perfect amount of seasoning and crispy bacon.

4.6 from 18 ratings

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Ingredients

• ▢ 2 cans whole kernel sweet corn, drained and patted dry 15 ounces each
• ▢ Nonstick cooking spray
• ▢ 1 tablespoon unsalted butter
• ▢ 1 tablespoon all-purpose flour
• ▢ ½ cup heavy cream
• ▢ ¼ cup whole milk
• ▢ 1 ½ teaspoons granulated sugar
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 slices oven baked bacon chopped
• ▢ ½ cup shredded Cheddar cheese, divided 2 ounces
• ▢ ½ cup shredded Monterey Jack cheese, divided 2 ounces
• ▢ 1 tablespoon chopped fresh parsley for garnish (optional)

Instructions

• Drain corn in colander and spread on paper towels (or clean kitchen towel). Pat completely dry with paper towels.
• Preheat oven to 350 degrees F. Spray 8 x 8-inch casserole dish with cooking spray.
• Melt butter in large pot over medium heat. Add flour and cook 30 seconds, whisking constantly. While whisking, add cream and then milk in steady stream. Reduce heat to medium-low; add sugar, garlic powder, onion powder, salt and pepper and cook 1 to 2 minutes or until slightly thickened, whisking constantly.  
• Remove from heat. Stir in bacon, half of Cheddar cheese, half of Monterey Jack cheese, and corn. Mixture will be thick at this point. That's OK – it will thin out as it bakes.
• Transfer corn mixture to prepared baking dish. Sprinkle remaining Cheddar cheese and Monterey Jack cheese evenly over corn mixture.
• Transfer to oven and bake 35 to 40 minutes or until casserole is bubbly.
• If desired, brown cheese under the broiler: preheat broiler to HIGH. Place casserole under broiler and broil 2 to 3 minutes or until lightly charred, watching carefully.
• Let stand 10 minutes before serving. Garnish with parsley before serving, if desired.

Notes

• This cheesy corn recipe can keep in the fridge, tightly wrapped, for 2 to 3 days before baking. Bring to room temperature for one hour before baking according to the recipe instructions below.
• Feel free to experiment with other cheeses, like Parmesan, Fontina, or even Pepper Jack for a spicy twist.
• Make sure to drain and dry the corn throughly to prevent excess moisture in your casserole. The dryer you can get it, the better, so excess moisture from the corn doesn’t thin out the sauce.

Calories: 251kcal, Carbohydrates: 14g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 418mg, Potassium: 167mg, Fiber: 2g, Sugar: 5g, Vitamin A: 624IU, Vitamin C: 2mg, Calcium: 168mg, Iron: 0.4mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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