Fresh Corn Casserole
Elevate your next family meal with this creamy and indulgent Fresh Corn Casserole, the perfect balance of sweet and savory flavors. Made with vibrant, golden kernels from fresh ears of corn, this dish is blended with a rich, velvety sauce of milk, cream, and melty cheddar and Parmesan cheeses. A crispy, seasoned panko breadcrumb topping adds just the right crunch to every bite, while a hint of paprika finishes it off beautifully. With its simple preparation and comforting textures, this casserole is an ideal side dish for holidays, potlucks, or weeknight dinners. Serve it warm for a crowd-pleasing complement to any main course.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 0.5 cups shredded Parmesan cheese
- 2 large eggs
- 0.5 cups panko breadcrumbs
- 0.25 teaspoons paprika (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or equivalent casserole dish.
In a large skillet over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for about 1 minute until the mixture is golden and bubbly.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the sugar, salt, and black pepper to season the mixture.
Add the fresh corn kernels to the skillet, mixing well to coat the corn in the creamy sauce. Remove the skillet from heat and let it cool slightly.
In a small bowl, whisk the eggs. Once the corn mixture has cooled slightly, stir the eggs into the mixture. Be careful to avoid cooking the eggs prematurely.
Add the shredded cheddar and Parmesan cheeses to the corn mixture, stirring to combine evenly.
Pour the mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the paprika (optional) and sprinkle the mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Serve warm as a delicious side dish for any occasion!
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 62.5 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1788 mg | 138% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
