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.
Why you will love this Cheesy Corn Casserole
- A great make-ahead dish for the holidays. You can assemble this up to 3 days in advance and keep it in the fridge. Bake just before serving.
- Perfectly seasoned. The carefully selected seasonings elevate the flavors of the sweet corn without overpowering it.
- Versatility. This casserole makes an excellent side dish for a variety of meals, and can even stand alone as a vegetarian main course.
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
- Preheat your oven and spray a casserole dish with cooking spray. Drain the corn and pat it dry with paper towels.
- In a large saucepan, cook the butter and flour together until it forms a roux, whisking constantly.
- Whisk in the cream, milk, onion powder, garlic powder, salt, pepper and sugar and cook for a few minutes until it thickens slightly.
- Stir in the bacon, half of the cheese and the corn.
- Pour the corn mixture into the prepared casserole dish and cover the top with the rest of cheese.
- Bake for 35 to 40 minutes or until the casserole is bubbly.
- If desired, brown the cheese under the broiler until it gets nice and golden brown.
- 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.
Home Chef Tips for making Cheesy Corn
- 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.
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
While both dishes feature corn as the key ingredient, corn casserole is a creamy side dish that is scoopable, while cornbread is a denser, baked bread that can usually be cut into pieces.
A very runny casserole usually means it needs more time in the oven, but these cheesy corn recipe should be nice and creamy and cheesy without being runny.
Cheesy corn casserole should slightly jiggly in the center when fully cooked, since it’s so creamy and cheesy!
- 2 cans (15 ounces each) whole kernel sweet corn, drained and patted dry
- Nonstick cooking spray
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1-1/2 teaspoons granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 slices oven baked bacon, chopped
- 1/2 cup (2 ounces) shredded Cheddar cheese, divided
- 1/2 cup (2 ounces) shredded Monterey Jack cheese, divided
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 247mgCarbohydrates: 34gFiber: 3gSugar: 9gProtein: 12g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.