Baked Creamed Corn Casserole

This creamy, cheesy corn casserole takes everything you love about sweet corn and transforms it into a luxuriously rich side dish that’ll have everyone asking for seconds.

What makes this casserole truly special is the perfect balance of fresh sweet corn swimming in a velvety cream sauce, topped with melty parmesan that creates an irresistibly golden-brown crust. The subtle kick from Italian seasonings and red pepper flakes adds just the right amount of complexity.

Ingredients

For the Base:

• 1 lb frozen sweet corn
• 1 cup heavy whipping cream
• ½ cup whole milk
• 2 tbsp unsalted butter
• 1 tsp garlic, minced
• 2 tbsp all-purpose flour

Seasonings:

• 2 tbsp sugar
• 1 tsp Italian seasonings
• ¾ tsp black pepper, fresh ground
• ¾ tsp salt, to taste
• ½ tsp crushed red chili flakes

Topping:

• ⅓ cup parmesan cheese, grated
• Chopped parsley, to garnish

Steps

1. In a medium heavy-bottom pot, combine sweet corn, whipping cream, and milk. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 5 minutes. The corn should become slightly tender but still maintain its bite.
2. Meanwhile, prepare the roux: Heat a separate pan over medium heat. Add butter and garlic, cooking for 1 minute until butter melts and garlic becomes fragrant but not brown. Sprinkle flour over the mixture and whisk constantly for 30 seconds to create a smooth paste without lumps.
3. Add the roux to the simmering corn mixture, stirring constantly to prevent clumping. Cook for 3-5 minutes until the sauce coats the back of a spoon. If too thick, add milk 1 tablespoon at a time.
4. Season with sugar, Italian seasonings, black pepper, and salt. Taste and adjust seasonings – the mixture should be slightly sweeter than you want as the flavors will mellow during baking.
5. Transfer to a 2-quart casserole dish. Spread evenly with a spatula. Top with parmesan cheese and red pepper flakes, ensuring even distribution.
6. Position oven rack 6 inches from broiler. Broil at 450°F (230°C) for 3-5 minutes until cheese melts and develops golden-brown spots. Watch carefully to prevent burning.
7. Remove from oven (careful – dish will be extremely hot) and let rest for 2-3 minutes. Garnish with fresh parsley and serve while hot and bubbling.