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With its creamy center and golden cheesy top, this Baked Creamed Corn Casserole is an easy way to turn sweet corn into a flavorful side dish in 30 minutes.
This version skips the cornbread mix for a smooth, creamy consistency instead of a bread-like texture.
It has a savory, cheesy flavor with sweetness from the corn and mild heat from crushed red pepper. It’s an easy side for weeknight dinners, family meals, potlucks, or holidays.
My Roasted Brussels Sprouts and Easy Mashed Sweet Potatoes are two more simple side dishes that pair well with chicken, turkey, beef, or your favorite main dish.
Why This Casserole Is a Great Side Dish
- Creamy and cheesy. Whipping cream, milk, and Parmesan give the corn a rich, creamy texture with a cheesy finish.
- Easy to prepare. The recipe uses simple cooking techniques and comes together in just a few straightforward steps.
- Pairs with many main dishes. Serve it alongside chicken, turkey, beef, or other hearty meals for an easy side dish.
Creamy Corn Casserole Ingredients
- Sweet Corn: Fresh, frozen, or canned corn works for this recipe. Drain canned corn well before using to avoid excess liquid.
- Whipping Cream and Milk: Give the corn mixture its creamy consistency.
- Roux: Butter, garlic, and all-purpose flour create the roux that thickens the corn mixture.
- Italian Seasoning: Gives the casserole a mild herby flavor.
- Parmesan Cheese: Melts over the casserole and browns under the broiler.
- Crushed Red Pepper: Adds mild heat and a subtle peppery flavor to the creamy corn.
- Fresh Parsley: Sprinkle over the casserole before serving.
*See the recipe card for full information on ingredients and quantities.
How to Make Corn Casserole
Step 1: Preheat the oven. Preheat the oven to 400°F.
Step 2: Simmer the corn. Add the sweet corn, whipping cream, and milk to a medium heavy-bottomed pot. Bring the mixture to a boil, then simmer for 5 minutes.
Step 3: Prepare the roux. Heat the butter and garlic in a separate pan. Cook for 1 minute, until the butter melts and the garlic is fragrant. Sprinkle the flour over the butter and stir until a smooth, thick roux forms.
Step 4: Thicken the corn mixture. Add the roux to the simmering corn mixture. Cook for another 3-5 minutes, until the mixture is thick and creamy.
Step 5: Season the corn mixture. Add the sugar, Italian seasoning, black pepper, and salt to the corn mixture. Stir until well combined.
Step 6: Assemble the casserole. Transfer the corn mixture to a casserole dish. Sprinkle the Parmesan cheese and crushed red chili flakes evenly over the top.
Step 7: Bake and broil the casserole. Bake the casserole for 10 minutes. Then broil for 3-5 minutes, until the cheese is melted and lightly browned in spots.
Step 8: Garnish and serve. Sprinkle the casserole with freshly chopped parsley and serve immediately.
Tips to Make Creamy Corn Casserole
- Scrape the bottom of the pot regularly. Run your spoon or spatula across the bottom while the corn mixture cooks to prevent the thickening dairy mixture from sticking.
- Use freshly grated Parmesan. Grate Parmesan from a block for better melting and more even browning under the broiler.
- Spread the topping all the way to the edges. Distribute the Parmesan evenly over the surface to give each serving some of the cheesy topping.
Ways to Switch It Up
Try a Jiffy-style twist: Combine 1 box of Jiffy Corn Muffin Mix and 2 beaten eggs with the thickened creamed corn. Transfer to a casserole dish and bake at 350°F for 40-45 minutes until set.
Make it extra cheesy: Stir 1 cup shredded cheddar cheese directly into the corn mixture with the sugar and seasonings. Top with Parmesan and extra cheddar before broiling.
Turn up the heat: Cook ½ cup finely diced jalapeños with the butter and garlic for 2 minutes before adding the flour for the roux.
Frequently Asked Questions
Yes. Drain the canned corn thoroughly before adding it to the recipe. Frozen corn also works. Thaw it completely and drain any excess liquid before using. This helps keep the casserole thick and creamy.
Corn Casserole pairs well with roasted chicken, turkey, steak, or other hearty main dishes. It also makes a great side dish for Thanksgiving, Christmas, and family gatherings.
Cook the corn mixture until it is thick and creamy before transferring it to the casserole dish. Drain any excess liquid from the corn before adding it, as too much moisture can make the casserole runny.
Storing and Reheating
Store leftover Corn Casserole in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze the casserole in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
To reheat, warm individual portions in the microwave for 1-2 minutes or reheat a larger portion in the oven until warmed through.
Delicious Dishes to Pair with Corn Casserole
- Roasted Boneless Turkey Breast
- Oven Roasted Spatchcock Chicken
- Oven Baked Roasted Whole Chicken
- Chicken Taco Casserole
- Green Bean Casserole
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Baked Creamed Corn Casserole
Ingredients
- 1 lb. frozen sweet corn
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 tbsp. unsalted butter
- 1 tsp. garlic, minced
- 2 tbsp. all-purpose flour
- 2 tbsp. sugar
- 1 tsp. Italian seasoning
- ½ tsp. black pepper, freshly ground
- ⅓ cup Parmesan cheese, grated
- ½ tsp. crushed red chili flakes
- salt, to taste
- chopped parsley, to garnish
Instructions
- Preheat the oven to 400°F.
- Add the sweet corn, whipping cream, and milk to a medium heavy-bottomed pot. Bring the mixture to a boil, then simmer for 5 minutes.
- Heat the butter and garlic in a separate pan. Cook for 1 minute, until the butter melts and the garlic is fragrant. Sprinkle the flour over the butter and stir until a smooth, thick roux forms.
- Add the roux to the simmering corn mixture. Cook for another 3-5 minutes, until the mixture is thick and creamy.
- Add the sugar, Italian seasoning, black pepper, and salt to the corn mixture. Stir until well combined.
- Transfer the corn mixture to a casserole dish. Sprinkle the Parmesan cheese and crushed red chili flakes evenly over the top.
- Bake the casserole for 10 minutes. Then broil for 3-5 minutes, until the cheese is melted and lightly browned in spots.
- Sprinkle the casserole with freshly chopped parsley and serve immediately.
Notes and Recipe Tips
- There’s no need to thaw frozen corn before using. It will thaw as it cooks with the dairy.
- Scrape the bottom of the pot regularly as the corn mixture thickens to prevent the dairy from sticking or scorching.
- If using salted butter, reduce or skip the added salt and season to taste.
- Use freshly grated Parmesan for better melting and more even browning under the broiler.
- Watch the casserole closely under the broiler, as the cheese can brown fast.
Tested out this recipe the other day with a half portion and it was delicious! I’m going to try making it again mixing some cheddar into the cheese crust because I typically prefer that for corn dishes. Do you have any suggestions for how to make this gluten free for a potluck? I was thinking about substituting AP flour for rice flour, thoughts?
I haven’t tested with rice flour so I would not recomment that.The roux basically makes the sauce thick and you can achieve that by mixing 1:1 ratio of milk and corn starch and add it towards the end before transfering the corn to the baking dish. It will thicken the sauce. Add more as needed to achieve the desired consistency. Cook the recipe the same way as directed except for the flour part.
My family loved this!
Made this tonight for the first time for a Thanksgiving side dish, LOVED IT! Was my favorite dish of the night.
What if you don’t have Italian dressing
I believe you mean Italian seasoning. I included how to make it in the FAQ section. Here it is. In a small jar, combine 1 tablespoon dried oregano, 2 teaspoons dried basil, 2 teaspoons dried thyme, 1 teaspoon dried sage, and 1 teaspoon dried rosemary. After mixing, use the measurement required.
Wow I took a chance with this recipe since it had zero ratings and all I can say is WOW! It’s delicious, quick, easy and everyone LOVED it! The only thing I changed was using 1 tablespoon of sugar instead of 2, as we don’t like things too sweet. Thanks for knocking this one out of the park!
Happy to hear you enjoyed the recipe Shane! Thanks for the review.