Baked Creamy Corn Casserole with Fresh Kernels
A rich and comforting corn casserole that combines fresh or frozen corn kernels with a creamy custard base made from milk, heavy cream, and eggs. The result is a golden, puffy side dish with a silky interior and lightly caramelized top. Perfect for holiday gatherings, potluck dinners, or alongside grilled meats. Optional Asiago cheese adds a subtle nutty flavor that complements the natural sweetness of the corn. This version creates a more refined texture than typical corn casseroles by using a proper custard technique.
Ingredients
- ½ cup milk, divided
- ½ cup heavy cream
- 2 tablespoon butter, unsalted
- 1 ½ tablespoon sugar
- 2 tablespoon flour
- 1 teaspoon salt
- 4 cups corn kernels, fresh or frozen, thawed, well drained
- 2 large eggs
- ¼ cup Asiago, shredded(optional)cheddar cheese1:1preferenceadds dairy
sharper flavor
- chives, for garnish(optional)
Instructions
- 1
Preheat oven and spray baking dish with cooking spray
- 2
Heat cream, milk, sugar and butter in saucepan until boiling
- 3
Whisk flour with remaining milk to create smooth slurry
- 4
Beat eggs until well combined
- 5
Add flour slurry to boiling cream mixture and whisk until slightly thickened
- 6
Remove from heat and stir in corn and salt
- 7
Slowly add beaten eggs while stirring constantly to prevent curdling
- 8
Pour mixture into prepared baking dish
- 9
Bake until top is puffy and golden brown
- 10
Cool before serving to allow casserole to set
Tips
Make sure corn is well drained to prevent a watery casserole. Pat frozen corn dry with paper towels after thawing.
Add eggs slowly while stirring constantly to create a smooth custard base without scrambling the eggs.
Let the casserole rest after baking so the custard sets properly and holds its shape when served.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be assembled up to 4 hours ahead and refrigerated before baking
Serve warm as side dish, garnish with fresh chives
Common Mistakes
Add eggs slowly while stirring to avoid curdling and lumpy texture
Drain corn thoroughly to avoid watery casserole
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use canned corn instead of fresh or frozen?
Yes, but drain and rinse thoroughly to remove excess sodium and liquid. Pat dry with paper towels before using.
How long will leftovers keep in the refrigerator?
Leftover corn casserole will keep for up to 3 days when stored covered in the refrigerator. Reheat gently in the oven.
Can I freeze this corn casserole?
The casserole can be frozen for up to 2 months, though the texture may be slightly different after thawing and reheating.