Cheesy Corn Bake recipe is creamy, cheesy, and warm. Basically your perfect casserole and comfort food dream! Perfect for a hearty side dish at home, or a dish to pass at a potluck or holiday dinner!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Calories 271.7kcal
Author Michelle
Ingredients
2tablespoonsolive oil
1medium onionchopped
2garlic clovesminced
½teaspoonblack pepper
1teaspoonsaltor to taste
4tablespoonsall-purpose flour
¾cupmilk
¼cupsour cream
4ouncescream cheesecubed
32ouncesfrozen whole kernel cornthawed
2cupsshredded Monterey-Jack cheese
Topping
1sleeve butter crackerscrushed (about 1½ cups)
4tablespoonsbuttermelted
2tablespoonsgrated Parmesan
1tablespoonfresh chopped parsley
Instructions
Preheat oven to 375°F.
Heat olive oil in a large skillet over medium heat.
Add onion, and saute until tender, about 2-5 minutes.
Add garlic, salt, and pepper, and continue sauteing for an additional 2 minutes, until fragrant.
Stir in flour and allow to heat through, about 2 minutes.
Whisk in the milk and sour cream, then simmer, whisking constantly, until thickened and bubbly.
Add cream cheese and shredded cheese and continue stirring until melted and combined.
Stir in corn.
Transfer to a 9-inch square or round baking dish.
In a medium mixing bowl, add cracker crumbs, butter, parmesan, and parsley. Stir together, and sprinkle over corn mixture.
Cover lightly with foil.
Bake at 375°F for 25 minutes.
Remove foil, and bake for an additional 15 to 20 minutes until hot and bubbly.