This casserole style baked corn recipe for Thanksgiving is cheesy, flavorful and delicious. Always a hit on any table, this tasty corn casserole with its creamy and full of corn flavor makes a very easy make ahead side dish.
2 T unsalted butter, plus more for greasing the baking dish
2 jalapenos (seeded if you don’t like heat) or 1/2 c chopped and diced red pepper
2 garlic cloves, finely chopped
2 15 oz cans whole kernel corn, drained
8 oz cream cheese
3/4 c shredded Cheddar cheese
3/4 cup finely shredded Parmesan cheese, divided
Salt and Pepper
1/2 c breadcrumbs (fresh or dried)
1/2 c chopped fresh herbs such as parsley, cilantro, thyme or sage
Place rack in middle of oven and preheat to 375 degrees. Butter a 13 x 9 baking dish and set aside.
Melt 2 T unsalted butter in a large saucepan over medium heat. Add the jalapeno or red peppers and 2 cloves of garlic. Cook until fragrant and starting to soften, about 5 minutes.
Add the two cans of drained corn, 8 oz cream cheese, cheddar cheese and 1/4 c of Parmesan cheese. Stir until cheese is melted and corn is well coated, 2-3 minutes, then season well with kosher salt and pepper.
Pour the corn mixture into prepared baking dish. Mix together the breadcrumbs, Parmesan cheese and herbs. Sprinkle evenly over the corn and bake until the casserole is melted and bubbling and the breadcrumbs are golden brown, about 15 minutes.
Casserole can be assembled without topping up to 3 days ahead of time. Cover the dish tightly in plastic wrap and refrigerate.
Other ideas I would like to try for toppings on this casserole include crushed corn nuts, crushed Fritos and crushe Cheetos, but I haven’t had a chance!
This recipe can easily be halved.
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