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!
Cheesy Corn Bake
As I am writing this it is basically a beautiful Fall day. Sunny and bright and just this side of warm enough to go out without a coat. Perfect. And you know what that means? It's casserole season!!! My favorite season. I may even like it more than pumpkin season. I don't know. It's a close one...
This Cheesy Corn Bake is a casserole recipe that you're definitely going to want to try. Warm, creamy, and cheesy, you're not going to want to stop eating it. And who could blame you. It's the perfect dish to go with any of your favorite dinners, but it's also the perfect recipe to bring to holidays or potlucks. It's a guaranteed hit. Everything you love about comfort food and casseroles!
To make your own Cheesy Corn Bake, prep your ingredients. Then, add butter in a medium skillet over medium heat to melt. When the butter is melted, add onions and peppers and saute for about 2-3 minutes. Then add the garlic, salt, and pepper, and continue sauteing for an additional 2 minutes, until vegetables are tender and garlic is fragrant. Remove the skillet from the heat and set aside for now. Grab a 9-inch square baking dish (or round dish works, too. Whatever you have on hand). Add your cream cheese and sour cream, and whisk them together until smooth. Then add your corn and sauteed veggies and fold in gently. Spread the mixture out smooth in the dish. Then top with shredded cheese and fresh parsley for garnish. Bake in a 375° oven for about 20 minutes, until heated through and cheese is melted and bubbly. Allow Cheesy Corn Bake to set for 5-10 minutes before serving, then serve warm. Enjoy!
Cheesy Corn Bake Recipe
Cheesy Corn Bake
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- 4 tablespoons all-purpose flour
- ¾ cup milk
- ¼ cup sour cream
- 4 ounces cream cheese cubed
- 32 ounces frozen whole kernel corn thawed
- 2 cups shredded Monterey-Jack cheese
Topping
- 1 sleeve butter crackers crushed (about 1½ cups)
- 4 tablespoons butter melted
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh 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.
Nutrition
Did you like this Cheesy Corn Bake recipe? Find more on my Salads & Side Dishes board on Pinterest!
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Sher Mally says
This looks so amazing; I love comfort food, but same for special occasions to splurge on the calories. Do I dare incorporate mashed potatoes to this casserole?