Baked Corn Cheese Casserole Cheesy Creamed Corn

About the recipe

Are you looking for a side dish to serve with chicken, turkey, or pork this Thanksgiving dinner or Christmas eve? Then, I would highly recommend you try this recipe. People of all ages will love this dish and come for the second and third helpings—a total crowd-pleaser. The best part I like about this recipe is that it is not only a side dish; you can also serve it as a dip with bread or chips and enjoy it during football Superbowl game night. There are variations to creamed corn like Korean cream corn, buttered corn and cheese, slow cooker creamed corn, crockpot creamed corn, southern creamed corn, steakhouse creamed corn, etc. In these variations, some use cream cheese, while others use cheese like mozzarella, cheddar, or heavy cream, along with fresh corn. Herbs like thyme and chives are used for additional flavor. In my version of baked corn cheese casserole, I have used fresh corn from the cob, cream cheese, cheddar cheese, spring onions (scallions), and thyme.

Ingredients

1 tablespoon Butter1 Onion, finely chopped6 to 8 Garlic cloves, finely chopped2 tablespoon Spring onions or Chives, finely chopped½ teaspoon dried Thyme1 tablespoon All-purpose flour¾ cup Milk3 Sweet corn ears2 tablespoon fresh Parsley or herbs of your choice150 + 50 grams Cheddar cheese (or any melting cheese) (1 cup)150 grams Cream cheese, softened (¾ cup)½ teaspoon Salt

Steps to make corn casserole

Preheat the oven to 350 degrees F. Grease your baking pan and keep it aside. In a pan on medium heat, add butter. To this, add finely chopped onion and saute until translucent. Now add garlic cloves and spring onion and continue sauteing for 2 minutes. Next, add dried thyme and flour, and saute for a minute or two. Add milk and mix well. Add sweet corn kernels and continue to cook for 2 minutes. Check out the video here. Finally, add fresh herbs, grated cheddar cheese, cream cheese, salt, and mix until well incorporated. Transfer this to a greased baking dish, top it with the remaining cheese and bake for 20 minutes or until bubbly and golden brown on top.

Pro Tips

Fresh corn can be substituted with frozen or canned corn. For additional flavors, you can top it with crispy bacon bits or ground beef, or broccoli. You can vary the amount of cream cheese and cheese as desired. You can sprinkle red pepper flakes and pepper powder to make it spicy. Feel free to substitute cheddar with mozzarella and parmesan.Instead of thyme, you can use other dried herbs. You can substitute parsley with other fresh herbs like cilantro, basil, mint leaves, etc.

Other Thanksgiving and Christmas recipes

If you have not yet planned your holiday menu, check out this interesting collection of Thanksgiving and Christmas dinner recipes on my blog.

Thanksgiving Dinner RecipesThanksgiving DessertsThanksgiving Side DishesChristmas Food IdeasRomantic Dinner Ideas

Video recipe

Video recipe for Baked Corn Cheese Casserole.

Can I make Cheesy Corn Casserole in advance?

We can make this up to 2 to 3 days in advance. One option is to follow the recipe instructions to prepare the casserole mix and then transfer it to a prepared baking pan, cover it with a cling film and keep it in the refrigerator until ready to use. When ready to bake, remove the plastic wrap and bake in preheated oven for 30 mins (10 mins extra as it is cold from being refrigerated). The second option is to follow the recipe’s instructions and bake the dish. Once it cools down, wrap it in cling film and refrigerate. When ready to use, remove the cling film and then bake in preheated oven for 20 mins until the cheese is bubbly.

Storing and reheating instructions

You can store leftover cheese casserole in the refrigerator for up to 3 days. Cover the baking pan with plastic wrap and refrigerate. When ready to use, remove the wrap and reheat it in the preheated oven for 15 to 20 mins. You can also use a microwave for 1 to 2 minutes or until heated through. You can store the corn casserole in the freezer for up to 3 months. Make sure it is wrapped first in cling film, followed by aluminum foil. To use, remove the aluminum wrap and thaw it in the refrigerator for 24 hours. To reheat, use a preheated oven (for 15 to 20 mins) or microwave for 1 to 2 mins.