Cheesy Corn Casserole

The easiest cheesy corn casserole you’ll ever make. It’s so versatile; make it from scratch and add your spin to it. 

This creamed corn casserole is made with bacon and the right amount of cream for that perfect silky texture. Less than 10 minutes of prep time while the oven does the rest of the cooking for you.

Why you should make this recipe:

It’s rich, flavorful, and tasty!

You get hints of savory and a little sweetness to balance things out.

It’s perfect for the whole family.

Make it year-round for potlucks, parties, or game day sides.

Stores perfectly and makes for a great make-ahead recipe.

Jump to:

• Ingredients
• How to make the best-creamed corn casserole
• What goes good with this creamed corn?
• Substitute for this dish:
• Troubleshooting this recipe
• Cheesy Corn Casserole

Ingredients

Here are the ingredients you’ll need to make this appetizing baked corn casserole dish.

Corn: You can use either frozen, fresh, or canned corn. If using frozen, run it under tap water.

Mascarpone: This adds so much creaminess to the recipe. See substitution below if you can’t find one near you.

Sugar: I used a little sugar to sweeten things up. You can skip this if you don’t like it sweet.

Herbs: I used fresh chives for garnish. Feel free to use thyme or parsley

Seasoning: I used smoked paprika to add mild heat and a smoky flavor to accompany the bacon bits. You can leave this out if you don’t have one on hand. I also used ground pepper and salt.

Bacon: this adds more flavor and crunch.

See the recipe card for quantities.

How to make the best-creamed corn casserole

• Melt butter in a large skillet or oven-safe pan. Add the all-purpose flour, and stir for about 2 minutes or until the flour is cooked.
• Gently pour in the evaporated milk, heavy cream, and mascarpone and continue to stir. Cook for about 2 minutes.

Add the creamed corn, paprika, black pepper, sugar, bacon bits, and salt to taste. Stir to combine.

Evenly distribute the cheese over the corn mix, and transfer it into the oven. Bake for 35-40 minutes or until it’s set at the top but still wiggly when shaken. 

Allow it to sit on the counter for 5-10 minutes before serving. Garnish with chopped chives, and serve!

What goes good with this creamed corn?

This baked corn casserole makes for a perfect side dish, so pairing it with other dishes is a no-brainer. Although it’s a side dish, this sweet corn bake can also stand alone because it’s rich. Enjoy in little portions.

A good pairing for this cheesy corn casserole is:

Animal Protein: lamb, rotisserie chicken, roasted turkey, pork chops

Vegetables: asparagus, potato casserole, Green beans, carrots

wine : white wine like chardonnay, sauvignon blanc,Pinot Grigio, Prosecco

Substitute for this dish:

Mascarpone cheese: If you cannot find mascarpone cheese, feel free to substitute it with cream cheese.

Sugar: you can substitute granulated sugar with honey. Avoid brown sugar or any sweetener that will overpower the outcome. 

Cheese: Although I used only parmesan cheese for this recipe, you can substitute it with Colby, feta, or Montgomery cheese.

 Heavy cream: if you want a lighter old-fashioned cream corn casserole, sub with half and half or milk. 

Evaporated milk: Regular milk can be substituted for canned milk, but the taste will differ slightly. 

Storage

Store leftovers creamed corn recipe in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Bring to room temperature before reheating. (affiliate link)

Make-Ahead

If you’d like to make this cheesy corn casserole ahead of time, here are two ways to make it:

1.  Follow steps 2-4 on the recipe card, then cover the pan with foil or cling wrap until you are ready to cook. Preferably within 2 days for a fresh taste. Add a little more liquid (milk or cream) if the sweet corn bake isn’t as creamier. Continue with the rest of the steps on the card when you are ready to bake.
2. Make the recipe as stated on the recipe card except for the addition of cheese. Cover with cling wrap and freeze it. Make sure it is perfectly sealed. Bring to room temperature once you are ready to cook. Add a little more milk or cream, then top with cheese and bake per instructions on the recipe card.

Troubleshooting this recipe

• Add more milk or cream if the old-fashioned cream corn casserole isn’t as creamy as you’d like. Adjust taste.
• If you want an even creamier texture, pulse one can of the whole corn kernel in the food processor until it’s creamy, then add it to the recipe. 

I hope you give this simple one-pot side dish recipe a try. Share a spoon with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?

PEACE & LOVE

Maureen

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