Creamy Corn Casserole

It’s creamy, cheesy, and pairs perfectly with any weeknight, holiday, or cookout dinner. It’s soft and fluffy with a kiss of Asiago cheese

This dish is one my Mom didn’t often make, as I can only recall her making it a few times, but when she did, I went nuts over it. 

Her recipe was pretty basic, and it didn’t call for heavy cream—she used condensed milk and onions. Now, I’ve grown to appreciate and even love them in some dishes, but not in this. No, not in this. Well, due to her not making it that often, I honestly forgot about it.

This recipe uses standard fridge and pantry ingredients. Everyone is going to want this recipe!

• Dairy – milk, heavy cream, butter, cheese, eggs
• Corn – fresh or frozen
• Seasonings
• Flour
• Chives
• Sugar

How to Make The Best Corn Casserole Recipe

This dish always puts a smile on my face and the faces around my dinner table every time I make it!

1. Preheat your oven and lightly spray a baking dish.
2. Make the “custard” by boiling the cream, some of the milk, sugar, and butter. Once it’s boiling, add your slurry, whisking until fully combined.
3. When the mixture has thickened (and coats the back of a spoon), remove it from the heat and add the corn and salt, mixing to incorporate.
4. While constantly stirring, SLOWLY pour in the beaten eggs. Do not stop mixing; you do not want your eggs to curdle.
5. Add the mixture to your prepared baking dish and bake until the top is puffy and golden brown. *If you add the cheese, add it on top during the last 5 minutes of baking.

Using milk vs. cream vs. half and half

This Corn Casserole is one to keep in your recipe files, as you can go nuts with the variations you can make. Since I wanted that creamy texture, I opted for half cream and half milk.

Using all heavy cream made it too heavy and rich. However, you could go with all half and half if you wanted to.  This keeps it light enough but has enough cream to make it decadent.

I tried it with milk, but it was too runny and didn’t have that creamy consistency I prefer in my souffle-type casseroles.

Fresh vs. Frozen vs. Canned Corn

As for the corn, Mom only ever used fresh corn off the cob.  She has used canned before, but I can taste the difference. I like canned corn, but nothing, nothing beats the taste of corn off the cob! 

Since I’m a think-ahead-type-of-girl, I had about 5 quarts of corn off the cob frozen in the freezer.  I grabbed a bag and looked at it. This honestly can’t be any easier to make.

If fresh corn is not readily available, you can use frozen corn. Canned corn will also work, but you have to drain it super well, and honestly, it’s not the same as fresh frozen or from the cob.

Adding cheese to your Creamy Corn Casserole

Mom never added cheese to hers, but since I LOVE cheese, I left it almost the same, except I garnished it with just a wee bit of Asiago.

Why? Why not! I like the flavor marriage of sweet corn and Asiago.  It just ‘makes sense’ to me. This dish cooks up in under 30 minutes and sets up beautifully.

As I pulled this out of the oven, Mr. Fantabulous walked by and looked at it, started to walk away, stopped, and came back for a second look. 

He asked what it was, so I said, “It’s a corn casserole souffle-type thing my Mom used to make.” He then asked if he liked it.  Why do people ask this?  I can barely remember what I want, yet I am to know what you like.  I said, “Probably, but I’ve never made it before. I forgot about this dish until recently when I saw someone post theirs.” He just shrugged, asked when dinner was, and walked away.

Why you’ll love this Cream Corn Casserole

This is one of those recipes that uses simple ingredients and can be made all year round. When summer corn is in season, it’s great for a cookout, but don’t forget about the holidays!

Think Holiday side dishes!

Keep this recipe handy in your kitchen, as you’ll make it often! This one certainly got bumped to the top of the recipe lists for sides in my kitchen!  But wait, there’s more!  If you want to make this a full-blown dinner casserole, add in cooked chicken, turkey, pork, or ham!  As I said, the list is endless!

Can you make Corn Casserole Ahead of Time?

So many of you asked if you could make this ahead of time and, if so, how to reheat it.

Yes, you can make this beforehand, though I would omit the cheese until you reheat it. Sometimes “reheated” cheese gets funky.

How to Store Cream Corn Casserole

I prefer to bake this up ahead of time (sans the cheese). Many of you have made this but have not baked it but are storing it in the fridge to bake the next day with great success.

I prefer to bake it all through and let it cool completely before wrapping and storing it in the fridge. You can make this up to 2 days in advance.

Can I Freeze Cream Corn Casserole?

I would not freeze this as this texture (custardy and creamy) would most likely separate when you reheat it. Since this only takes 30 minutes to bake, make it and store it in the fridge.

Reheating Baked Corn Casserole

1. Bring the pan to room temperature to reheat while you heat the oven to 350°F.
2. Cover the pan in foil and reheat for about 25-30 minutes or until warmed.
3. Once warmed, uncover, add the cheese (if using), and bake uncovered until melted.

Adding other items to this Creamy Corn Casserole

Adding some protein can quickly transform this dish into a main dish. Things that work well in this dish:

• Shredded or cubed cooked chicken
• Diced Ham
• Crispy Bacon
• Want it spicy? Add minced jalapeño!
• Want more veggies? Add in chopped roasted red peppers.
• Want it even more cheesy? Add in cubes of cheddar and when you add the last bit of cheese (Asiago or whatever else cheese) add buttered bread crumbs and bake for a crunchy, cheesy topping!

What to Serve With the Best Corn Casserole Recipe

This is one of those recipes that you can serve all year round! Try some of the following recipes with it!

• Spatchcock Turkey
• Whole Roasted Chicken
• Pork & Sauerkraut
• Boneless Baked Short Ribs

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