I may live in the city now, but at my core I’m still a barefoot Kentucky kid running wild and catching frogs. One food that brings out my inner ragamuffin every time is fresh corn. This cheesy corn casserole takes the fresh, sweet flavor of corn and elevates it into a rich, delicious comfort food. Simple, delicious, and beginner-friendly, this recipe will make you the toast of your next cookout or potluck.
Tips for Making Cheesy Corn Casserole
Sans the fresh corn, this recipe could not be more simple for a beginner. If you live in the US, just about every ingredient is sold in a pre-packaged way. You’ll barely need to measure anything.
The only tricky part is the fresh corn, and even that isn’t terribly difficult. Simply boil the corn for a few minutes, and scrape the kernels off of the cob with a sharp knife. I do recommend fresh corn if you have the extra 15 or so minutes, as canned corn won’t pop and burst with flavor like fresh will. But in a pinch, it’s more than acceptable to use the canned version. Just make sure to drain the liquid out of the can, or the casserole will be too wet and won’t set up properly.
How to Make Cheesy Corn Casserole
Cheesy Corn Casserole
Equipment
- Stock pot optional
- Large knife optional
- Cutting board optional
- Tongs optional
- Can opener
- Cheese Grater
- large mixing bowl
- rubber spatula
- 9" x 13" pan
Ingredients
- 2 Cobs corn
- 14.75 oz Creamed corn
- 1 c (8 oz) sour cream
- ½ c (1 stick) butter melted
- 8 oz Corn muffin mix such as Jiffy
- 1 ½ tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- Non-stick spray
- ½ c shredded sharp cheddar cheese
Instructions
If using fresh corn:
- Bring a stock pot full of water to a boil.
- Add the cobs of corn to the hot water.2 Cobs corn
- Bring the water back up to a boil, then boil the cobs for 5 minutes.
- Turn the heat off, and take the cobs out of the water with tongs.
- Hold a cob vertically on a cutting board using a fork at the top to stabilize it, and cut down vertically with a sharp knife to remove as many kernels as possible.
For the Casserole
- Preheat your oven to 350℉
- Add the fresh cooked corn, creamed corn, sour cream, butter, corn muffin mix, salt, pepper, and paprika to a large bowl.14.75 oz Creamed corn, 1 c (8 oz) sour cream, ½ c (1 stick) butter, 8 oz Corn muffin mix, 1 ½ tsp salt, ½ tsp pepper, ¼ tsp paprika
- Stir together until well-combined.
- Thoroughly coat a 9×13 inch pan with non-stick spray.Non-stick spray
- Add the casserole mix to the pan, and spread out evenly.
- Bake for 40 minutes, until the batter is set and starting to resemble cornbread.
- Remove from the oven, and sprinkle with shredded cheese.½ c shredded sharp cheddar cheese
- Return to the oven and bake 5 more minutes until the cheese melts.
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