Baked corn cheese casserole or cheesy creamed corn is one of the best, easy, and most delicious side dishes you will make this holiday season.
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 Butter
1 Onion, finely chopped
6 to 8 Garlic cloves, finely chopped
2 tablespoon Spring onions or Chives, finely chopped
½ teaspoon dried Thyme
1 tablespoon All-purpose flour
¾ cup Milk
3 Sweet corn ears
2 tablespoon fresh Parsley or herbs of your choice
150 + 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 Recipes
- Thanksgiving Desserts
- Thanksgiving Side Dishes
- Christmas Food Ideas
- Romantic 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.
FAQs
Yes, you can use any melting cheese of your choice. For example, swiss cheese, gruyere, Monterey jack, Colby, etc.
You can consider adding spices such as cayenne/red chili powder. You can also add chopped green chilies or jalapenos. Add black beans and roasted bell peppers, chopped tomatoes, spices such as cumin powder, etc., to a Mexican/southern-style casserole.
You can make the casserole crunchy by topping it with crushed cornflakes, Nachos, Tortilla Chips, or panko/regular bread crumbs. Make sure to generously drizzle melted butter to keep the topping crispy and flavorful.
The recipe below can be easily made gluten-free by substituting all-purpose flour with gluten-free flour.
Recipe card
Baked Corn Cheese Casserole | How to make Cheesy Creamed Corn
Equipment
- 1 8-inch by 7-inch casserole/baking pan
Ingredients
- 1 tablespoon Butter
- 1 Onion finely chopped
- 6 to 8 Garlic cloves finely chopped
- 2 tablespoon Spring onions or Chives, finely chopped
- ½ teaspoon dried Thyme
- 1 tablespoon All-purpose flour
- ¾ cup Milk
- 3 Sweet corn ears or 1.5 cups of frozen corn kernels
- 2 tablespoon Fresh parsley or herbs of your choice
- 150 + 50 grams Cheddar cheese or any melting cheese, 2 cups
- 150 grams Cream cheese softened - ¾ cup
- ½ teaspoon Salt
Instructions
How to make BAKED CORN CHEESE CASSEROLE | CHEESY CREAMED CORN
- 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.1 tablespoon Butter, 1 Onion, 6 to 8 Garlic cloves, 2 tablespoon Spring onions
- 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 for more details.½ teaspoon dried Thyme, 1 tablespoon All-purpose flour, ¾ cup Milk, 3 Sweet corn ears
- Finally, add fresh herbs, grated cheddar cheese, cream cheese, salt, and mix until well incorporated.2 tablespoon Fresh parsley, 150 + 50 grams Cheddar cheese, 150 grams Cream cheese, ½ teaspoon Salt
- 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.
Video
Notes
Tips and substitutes
- 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.
Nutrition
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Nancy
This Baked corn cheese casserole is satisfying and everyone loved how cheesy it was