This Creamy Cheesy Corn Casserole is a five-star summer side dish. I like that every season has its own special foods. Fresh fruit and vegetables are the best sign of seasons. It’s possible to find every food in every season either frozen or canned but I’m talking about fresh ones here. Nothing better than fresh, right? So fresh corn is one of the best signs of summer and I love to use it in as many recipes as I can before summer ends.
Although our number one favorite is plain or cheesy corn on the cob, I enjoy trying new recipes too! After making Skinny Zucchini Casserole, I thought “ why not make a similar casserole with fresh corn?” This is how this Creamy Cheesy Corn Casserole came out.
After making my yummy casserole, I made a quick search on the web if there was any dish named corn casserole and to my surprise there were hundreds of it. I thought I would be the first one. Well, ok maybe among a few ones. I really didn’t know that corn casserole is that popular. It looks like it is one of the most popular side dish in the U.S. Not even known in Turkey, that’s why I was proudly thinking I developped a very yummy side dish.
It was impossible to resist this Cheesy Creamed Corn Casserole on Brown eyed Baker, drooling over it and I will definitely make it next time. But we loved my new cheesy corn casserole too. Well, at least new to us.
It’s creamy but I didn’t use heavy crean or sour cream in this recipe. Just milk is enough to have that texture. It’s really cheesy so if you like cheesy dips, I’m sure you will love it too! I used a mixture of ricotta and parmesan, but you can use parmesan only if you like a more stretchy casserole or just make your own cheese mixture.
I didn’t add any salt since the cheeses I used had enough of it. Just adjust it to your taste depending on the cheese type you use.
Corn casserole loaded with cheese is a perfect summer side dish.
10 minPrep Time
40 minCook Time
- 2 ears fresh corn, husked
- ½ cup milk
- 1 egg
- 5 tablespoons ricotta cheese
- 5 tablesoons parmesan, grated
- 1 tablespoon butter
- Preheat oven to 180C.
- Slice of the kernels of corn in a large and deep bowl, scraping the cob with the dull side of the knife.
- Whisk egg until creamy and pour in milk. Mix well.
- Add in ricotta and parmesan cheeses. It will look like a thick cake batter.
- Fold in corn kernels.
- Grease a baking dish and pour the mixture into it.
- Chop or crumble butter on top of it and bake for 40 minutes.
- Serve warm.
- If you have leftovers, heat it on stove or in oven and then serve.