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Cheesy Corn Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This Cheesy Corn Casserole whips up in a jiffy and is perfect for all that beautiful summer sweet corn!
Course: Side Dish
Cuisine: American
Keyword: Vegetarian
Servings: 10 servings
Author: MaryAnn Dwyer
  • 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
  1. Preheat oven to 350 degree. Spray a 2-qt. baking dish with nonstick cooking spray. Set aside.

  2. 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.
  3. 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. 

  4. 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.