Cheesy Corn Casserole

Simple and rich. This side dish is so quick to throw together it’s absolutely perfect for after Thanksgiving or another holiday meal when less side dishes and more turkey (or main protein) is leftover. I suppose it would also be a terrific side for the big day! We enjoyed it with our leftover turkey this year. ūüôā

This recipe was adapted from Bon Appetit, contributed by Sarah McLellan. She described this dish as¬†“an easy, unadulterated combo of creamy, salty, and cheesy.” Spot on.

  • 1 jalape√Īo, seeded and chopped
  • 2-4 cloves garlic, chopped
  • 2 cans of whole kernel corn (not creamed corn), drained
  • 8 oz block of cream cheese
  • 2 T unsalted butter
  • 1/4 to 1/2 cup grated sharp white cheddar cheese, to taste
  • 3/4 cup grated Parmesan cheese, divided
  • coarse salt and freshly ground black pepper
  • 1/2 cup panko or other breadcrumbs
  • 1/4 cup chopped fresh herbs such as thyme, sage, and/or parsley, more to taste

  1. Preheat the oven to 375 degrees, preferably on convection.
  2. Combine the jalape√Īo and garlic in a medium saucepan. Saut√© until fragrant and just starting to soften.
  3. Add the corn, cream cheese, butter, 1/4 cup of cheddar cheese, and 1/4 cup Parmesan cheese; stir through until melted.
  4. Season with salt and black pepper, as desired. Add more cheddar cheese, if desired, to taste.
  5. Pour it into a baking dish, sprinkle with the breadcrumbs, the remaining Parmesan, and the chopped herbs.
  6. Bake until the cheese is melted and bubbling, about 15 minutes. Serve right away.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Cheesy Corn Casserole

  1. Yum I love the addition of the jalape√Īo. I think it would be good anytime of year. Pinned and shared!

  2. Do you drain the canned corn?

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