Cheesy Corn Casserole
This Cheesy Corn Casserole whips up in a jiffy and is perfect for all that beautiful summer sweet corn!
Servings: 10 servings
Ingredients
- 3 Tbsp. butter
- 3/4 cup yellow onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. paprika
- 2 cups half and half
- 2 cups pepperjack cheese, shredded
- 3 large eggs
- 3 1/2 cups corn, freshly shucked or frozen or canned
- 2 Tbsp. fresh chives, chopped
- 1/4 cup plain panko
Instructions
- Preheat oven to 350 degree. Spray a 2-qt. baking dish with nonstick cooking spray. Set aside.
- In a large skillet, heat butter over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and continue to cook for one minute.
- Add flour, salt, pepper and paprika. Stir until well combined. Slowly whisk in half and half and heat until thickened. Add 1 1/2 cups cheese and stir until melted. Remove from heat and let cool for 10 minutes. Add eggs and mix until well combined.
- Stir in corn and chives. Pour mixture into prepared dish. Top with remaining 1/4 cup cheese and plain panko. Bake, uncovered for 45 minutes until bubbly and lightly browned.