Pimento Cheese Creamy Corn
Creamy, cheesy and so easy to make, this Pimento Cheese Creamy Corn is the perfect side for your family dinner or your holiday table. Guaranteed crowd pleaser!
Servings: 8 servings
Ingredients
- 5 Tbsp. unsalted butter
- 6 green onions, thinly siced
- 2 Tbsp. all-purpose flour
- 3/4 tsp. celery salt
- 1/4 tsp. cayenne
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded sharp yellow cheddar cheese
- 1 4-oz. jar diced pimentos, drained and rinsed
- 2 15.25-oz. cans Green Giant Whole Kernel Sweet Corn Low-Sodium, drained
- 2 tsp. granulated sugar
Instructions
- Preheat oven to 375 degrees. Spray a 9x 11 (or similar size) baking dish with nonstick cooking spray. Set aside.
- In a large saucepan, melt butter over medium heat. Add sliced onion and cook 3-4 minutes until translucent. Whisk in flour, celery salt and cayenne and cook for 2 minutes, stirring constantly. Slowly whisk in milk and cream and cook until thickened, about 4 minutes. Add ¾ cup of each cheese, pimentos and corn. Mix until well combined. Stir in the granulated sugar. Pour into the prepared dish. Top with remaining cheese. Bake for 15-20 minutes or until the cheese is melted and corn is bubbly.
Notes
This recipe can be made a day ahead of time. Just cover in foil and refrigerate until the day your ready to bake. Remove it from the fridge while your oven preheats. Bake until the corn is bubbly and the cheese is melted.