Cheesy Corn Bake

This Cheesy Corn Bake is rich, creamy, and loaded with sweet corn and melted Monterey Jack, finished with a crisp buttery cracker topping. A must-make side dish for Thanksgiving, Christmas, or anytime you need a comforting casserole that everyone will love.

Course Side Dish

Cuisine American

Keyword Cheesy Corn Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 271.7kcal

Author Michelle

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.

Video

Notes

Make Ahead: Make up to 24 hours in advance. Store covered in the refrigerator, and bake before serving. Add a couple extra minutes to the bake time to account for the cold food and dish.
Storage: Refrigerate leftovers up to 4 days. Reheat in the oven for the best texture
Freezer Directions: Freeze without cracker topping before baking for up to 2 months. Thaw overnight before baking. Prepare the cracker topping and add on top. Add a couple extra minutes to the bake time to account for the cold food and dish.

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