Baked Creamed Corn Casserole

This creamed corn casserole takes sweet, tender corn and transforms it into a luxuriously creamy, cheesy masterpiece that’ll have everyone asking for seconds.

The magic happens when fresh garlic meets Italian seasonings and a hint of heat from red pepper flakes, all wrapped in a velvety cream sauce and topped with perfectly broiled parmesan cheese that creates an irresistibly golden crust.

Ingredients

Base:

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

Seasonings & Thickeners:

• 2 tbsp all-purpose flour
• 2 tbsp sugar
• 1 tsp Italian seasonings
• ¾ tsp fresh ground black pepper
• ¾ tsp salt, to taste

Topping:

• ⅓ cup parmesan cheese, grated
• ½ tsp crushed red chili flakes
• Chopped parsley, for 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 a simmer. Cook for 5 minutes, stirring occasionally to prevent scorching on the bottom.
2. Meanwhile, prepare the roux: In a separate pan over medium heat, melt butter and add minced garlic. Cook for exactly 1 minute until the garlic is fragrant and just starting to turn golden (watch carefully to prevent burning). Sprinkle flour over the mixture and whisk constantly for 30 seconds until it forms a smooth, pale golden paste.
3. Add the roux to the simmering corn mixture, whisking constantly to prevent lumps. Continue cooking for 3-5 minutes, stirring frequently, until the sauce coats the back of a spoon and leaves a clear line when you run your finger through it.
4. Season with sugar, Italian seasonings, black pepper, and salt. Taste and adjust seasonings – the mixture should be slightly sweeter than you want the final dish to be, as the flavors will mellow during baking.
5. Transfer the corn mixture to a 2-quart casserole dish, spreading it evenly. Top with an even layer of parmesan cheese and sprinkle with crushed red pepper flakes. The cheese layer should completely cover the corn mixture.
6. Position an oven rack 6 inches from the broiler and preheat broiler to high. Broil for 3-5 minutes, rotating the dish if needed, until the cheese is melted and shows golden-brown spots. Watch carefully – it can go from perfect to burnt in seconds!
7. Remove from oven, let rest for 2 minutes, then garnish with fresh parsley and serve immediately while the cheese is still gooey and the sauce is bubbling.

Smart Swaps

• Replace heavy cream with half-and-half plus 1 tablespoon melted butter for a lighter version
• Substitute fresh corn (4 cups) for frozen during summer months
• Use gluten-free flour blend (same amount) for the roux to make it celiac-friendly

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (1½ tbsp)
• Use unsweetened almond milk instead of whole milk to reduce carbs by 6g per serving
• Reduce corn to ¾ lb and add 1 cup cauliflower rice for lower glycemic impact
• Portion into 6 servings instead of 4 to reduce carbs per serving to 18g

Pro Tips

• Let the casserole rest 5 minutes before serving to achieve the perfect creamy consistency
• For extra richness, add ¼ cup cream cheese to the sauce
• Score the top in a diamond pattern before broiling for more crispy cheese edges