Cheesy Corn Casserole
Cheesy Corn Casserole is a classic Kansas City-style side dish made with fresh corn, cream cheese, and sharp cheddar. It’s rich, creamy, and the perfect complement to barbecue or any meal.
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.
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.