Corn Casserole Recipe 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.
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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