This Cheesy Corn Casserole (AKA cheesy corn bake) is a signature side dish of Kansas City's barbecue scene. Combining sweet corn, cheddar, and cream cheese for a rich, creamy bite. It's a dish that perfectly balances the bold flavors of smoked meats, making it a staple at local BBQ joints.
As part of my Forks in the Road: Recipes From Across America series featuring Missouri, I wanted to highlight the side dishes that help define the state's food culture. While Kansas City is best known for its slow-smoked meats, the sides, like this cheesy corn casserole, are just as memorable.
This recipe is also incredibly adaptable. If you want to switch things up, try using ham instead of crispy bacon (which is traditional btw), adding green chiles for a touch of heat, or experimenting with different cheeses like smoked cheddar, Monterey Jack, or Pepper Jack.
Why Is Cheesy Corn Casserole a Kansas City Classic?
Kansas City is famous for its barbecue, and no BBQ plate is complete without the right sides. Cheesy Corn Casserole became a signature part of the city's BBQ culture, thanks in part to Jack Stack Barbecue, which helped popularize it. Their version, loaded with creamy cheese and smoky meat, quickly became a fan favorite, inspiring countless variations across Kansas City barbecue spots.
This dish perfectly complements the region's spice-rubbed, slow-smoked meats, offering a rich, creamy contrast to smoky brisket, ribs, and burnt ends. Whether you're at a BBQ joint in Kansas City or making it at home, it's a comforting side dish that brings a taste of Missouri to the table.
Cheesy Corn Casserole Recipe
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
Let's Gather up the Ingredients
- Salted butter- Adds richness and flavor. Butter is the base of your roux, giving the sauce a smooth texture and a hint of salt that ties the dish together.
- All-purpose flour- Thickens the sauce. Combined with butter, it forms a simple roux that creates a creamy base without needing canned soup.
- Fresh garlic- I like to use fresh garlic because it gives the dish a deeper, more aromatic flavor. But if garlic powder is what you have on hand, it'll still do the job. Just use about ½ teaspoon.
- Yellow onion- If you like a little extra savory flavor, sautéing a bit of onion with the garlic adds a subtle sweetness and another layer of depth to the base of the sauce.
- Whole milk- Keeps it creamy. Whole milk gives body to the sauce without making it too heavy, allowing the cheese to shine.
- Sharp cheddar cheese- Sharp cheddar melts into the sauce and brings a bold, tangy flavor that balances the sweetness of the corn.
- Cream cheese- Cream cheese makes the sauce rich and velvety, giving it that comforting, indulgent feel.
- Fresh or frozen corn kernels- The heart of the dish. Use fresh summer corn when it's in season, or frozen for convenience.
- Diced ham- Ham is traditional, but if you're not using ham, crispy bacon is a delicious substitute. It adds smoky flavor and a salty crunch that pairs perfectly with the sweet corn and creamy sauce. (I used bacon in this recipe because that's what I had)
- Salt and black pepper, to taste
- Green onions, sliced, for garnish (optional)- The green onions add a nice pop of color and a little crunch and brightness on top.
Instructions
Preheat oven to 375°F.
In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.
Leave about 1 tablespoon of bacon fat in the pan, then add the butter. Once melted, sauté the diced onion until softened (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds.
Sprinkle in the flour and whisk until smooth. Cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, stirring constantly. Let it simmer for a few minutes until thickened.
Reduce the heat to low and stir in the cream cheese and shredded cheddar until melted and smooth.
Fold in the corn and most of the bacon (reserve a bit for topping if you like). Season with salt and black pepper to taste.
Pour the mixture into a greased 2-quart casserole dish. Bake uncovered for 40-45 minutes, or until golden brown and bubbling around the edges.
Let cool slightly, then garnish with green onions and reserved bacon if desired.
Variations
- Swap the 4 slices of crisped, chopped bacon for ham.
- Add a 4-ounce can of diced green chiles (drained) for extra flavor.
- Add red pepper for an extra kick.
- Try Mozzarella cheese, smoked cheddar, Monterey Jack, or Pepper Jack for a different cheese melt.
Tips for Success
- Use fresh summer corn if possible. It adds extra sweetness and texture. If using frozen, thaw and drain it first.
- Shred your own cheese. Pre-shredded cheeses have added starches that can make the sauce grainy instead of smooth.
- Let the cream cheese come to room temperature. It will melt more easily into the sauce.
- Bake on a foil-lined sheet pan. This prevents a mess in case it bubbles over.
- For a thicker casserole, let it rest for 5-10 minutes after baking before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate overnight. Bake when ready.
Can I freeze cheesy corn casserole?
Yes, but the texture may change slightly. Freeze in an airtight container for up to a month and reheat in the oven.
What can I serve this with?
This is a great side dish for Smoked Ribs, Roasted Chicken, or even a Simple Caesar Salad.
Cooking for Two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and I don't always want the precious space in our RV fridge full of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I've started writing my recipes both ways-one for a family-sized portion and one designed just for two. The scaled-down version will be listed in the notes section of the recipe card below. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
This cheesy corn recipe is one of those delicious recipes that brings a little bit of Kansas City BBQ tradition to your table. Whether you're making it for a backyard cookout or just craving a comforting side, it's easy, customizable, and packed with flavor.
Related Recipes
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
- Puerto Rico- Puerto Rican Style Picadillo
- Tennessee- Nashville Hot Chicken
- Connecticut- New Haven-Style White Clam Pizza
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Cheesy Corn Casserole
Equipment
- Large sauce pan
- Casserole dish
- Sharp knife
Ingredients
- 8 slices bacon chopped or 4 ounces of diced ham
- 1 tablespoon salted butter
- 1 tablespoon flour
- ½ yellow onion diced
- 2 garlic cloves pressed or finely minced
- 1 cup whole milk
- 4 ounces sharp cheddar cheese grated
- 4 ounces cream cheese cubed
- 3 cups fresh or frozen corn kernels
- Salt and black pepper to taste
- 2 green onions sliced, for garnish (optional)
Instructions
- Preheat oven to 375°F.
- In a large saucepan over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.
- Leave about 1 tablespoon of bacon fat in the pan, then add the butter. Once melted, sauté the diced onion until softened (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk until smooth. Cook for 1-2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly. Let it simmer for a few minutes until thickened.
- Reduce the heat to low and stir in the cream cheese and shredded cheddar until melted and smooth.
- Fold in the corn and most of the bacon (reserve a bit for topping if you like). Season with salt and black pepper to taste.
- Pour the mixture into a greased 2-quart casserole dish. Bake uncovered for 40-45 minutes, or until golden brown and bubbling around the edges.
- Let cool slightly, then garnish with green onions and reserved bacon if desired.
Notes
Empty Nester Size (Serves 2)
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Calories: 400 calories per servingIngredients
- 4 slices of bacon or 2 ounces of diced ham
- ½ tablespoon salted butter
- ½ tablespoon flour
- ¼ cup diced onion
- 1 garlic clove, pressed or finely minced
- ½ cup whole milk
- 2 ounces sharp cheddar cheese, grated
- 2 ounces cream cheese, cubed
- 1 ½ cups fresh or frozen corn kernels
- Salt and black pepper, to taste
- 1 green onion, sliced, for garnish (optional)
Instructions
- Preheat oven to 375°F. Grease a small casserole dish.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.
- Leave about 1 tablespoon of bacon fat in the pan, then add the butter. Once melted, sauté the diced onion until softened (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds.
- Sprinkle in the flour and whisk until smooth. Cook for 1-2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly. Let it simmer for a few minutes until thickened.
- Reduce the heat to low and stir in the cream cheese and shredded cheddar until melted and smooth.
- Fold in the corn and most of the bacon (reserve a bit for topping if you like). Season with salt and black pepper to taste.
- Transfer to a small casserole dish and bake for 35-40 minutes, until golden brown and bubbly.
- If desired, garnish with 1 sliced green onion before serving.
Karen says
I was looking for a new side dish to serve at Easter dinner this year and came across this recipe. It was delicious! Everyone agreed that it needs to be a permanent addition. Thanks for sharing.