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. 🙂
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 jalapeño, seeded and chopped
- 2-4 cloves garlic, chopped
- 2 cans of whole kernel corn (not creamed corn)
- 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
- Preheat the oven to 375 degrees, preferably on convection.
- Combine the jalapeño and garlic in a medium saucepan. Sauté until fragrant and just starting to soften.
- Add the corn, cream cheese, butter, 1/4 cup of cheddar cheese, and 1/4 cup Parmesan cheese; stir through until melted.
- Season with salt and black pepper, as desired. Add more cheddar cheese, if desired, to taste.
- Pour it into a baking dish, sprinkle with the breadcrumbs, the remaining Parmesan, and the chopped herbs.
- Bake until the cheese is melted and bubbling, about 15 minutes. Serve right away.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Sweet Potato Biscuits (& in photo above!)
Four Years Ago: