Chef's Creamy Baked Corn Casserole Recipe With Parmesan-Reggiano Is Layers of Flavor by Chef Gigi


Chef's Creamy Baked Corn Casserole Recipe With Parmesan-Reggiano Is Layers of Flavor

Ready to wow your friends and family? This oven-baked creamy corn casserole recipe is a variation of my epic cream corn recipe that everyone raves about. 

Onion, garlic, pimentos and cayenne pepper give this vegetable side dish an epic flavor. The Parmesan-Reggiano cheese and seasoned breadcrumbs take this vegetarian creamed corn recipe to over-the-top good status. After baking, you can garnish this casserole dish with parsley or the fresh herbs of your choice. 

Serve this easy and delicious baked casserole recipe as a side dish for dinner on a special occasion, or on any night of the week. It'll quickly become a family favorite!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10

Ingredients

  • 8 ears fresh shucked corn off the cob or 1 pound frozen white kernels and 1 pound frozen yellow kernels (or all yellow)
  • 1/2 onion, chopped
  • 1 clove garlic, peeled and smashed
  • 4 ounces (1 small jar) pimentos, drained
  • 2 cups whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 - 1/2 teaspoon white pepper
  • 1/4 - 1/3 teaspoon cayenne pepper
  • 1/2 - 1 cup grated Parmesan-Reggiano cheese
  • 2 tablespoons butter, very cold
  • 2 tablespoons flour
  • seasoned breadcrumbs
  • chopped parsley or fresh herbs, for garnish

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Recipe Notes

  • If you don't have pimentos, you could use jarred roasted red peppers or roast a fresh red bell pepper and chop.
  • If you can't find Parmesan-Reggiano, you could use regular freshly grated Parmesan cheese.
  • Store any leftover corn in an airtight container in the fridge for up to three days.

Here’s how you make it:

  1. Combine the corn, onion, garlic, whipping cream, pimentos, sugar, salt, pepper and cayenne in a skillet. Bring to a boil, reduce heat and simmer about 3 minutes. 
  2. Combine the butter and flour to form a paste. Stir the mixture into the corn and continue to simmer until thickened. 
  3. Pour the mixture into a casserole baking dish that's been sprayed with nonstick cooking spray. Stir in the Parmesan-Reggiano cheese. 
  4. Sprinkle the top of the casserole with seasoned breadcrumbs and more cheese, if desired.
  5. Bake in a preheated 350-degree F oven for about 10 to 12 minutes, or until golden brown. 

Nutrition Facts Per Serving

Calories: 472

Total Fat: 25.1g

Saturated Fat: 12.8g

Cholesterol: 56mg

Sodium: 769mg

Total Carbohydrate: 55.3g

Dietary Fiber: 3.8g

Total Sugars: 6g

Protein: 9.6g

Vitamin D: 11mcg

Calcium: 79mg

Iron: 3mg

Potassium: 278mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
That looks amazing! 😋
Elisa Schmitz
So delicious. You are my recipe hero, Chef Gigi ! This looks SO good!
Tribe
I love corn casserole and this one looks fabulous...

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