Cheddar Corn Casserole

Get ready to meet your new potluck superstar!

This Cheddar Corn Casserole is basically comfort food heaven in a 9×13 dish.

We’re talking creamy, cheesy, bacon-topped perfection that’ll have people asking for the recipe before they’ve even finished their first bite.

The magic happens when sharp cheddar meets sweet corn kernels, all bound together with cream cheese and a hint of pickled jalapeños for that perfect little kick.

And let’s be honest – anything topped with crispy bacon is automatically going to be a crowd favorite.

This isn’t just a side dish; it’s the dish everyone remembers.

Ingredients

For the cheese mixture:

• 3 cups shredded cheddar cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon black pepper

For the creamy base:

• 3/4 cup milk
• 4 ounces cream cheese, softened
• 2/3 cups sliced green onions, divided
• 1/4 cup chopped pickled jalapeños

For the casserole:

• 4 (15.25-ounce) cans Del Monte® Whole Kernel Corn, well drained
• 4 slices bacon, cooked and crumbled

Steps

1. Preheat your oven to 350°F (175°C). This moderate temperature ensures the casserole heats through evenly without the cheese becoming grainy or separating.
2. In a medium bowl, toss together the 3 cups shredded cheddar cheese, 2 tablespoons flour, and 1/2 teaspoon black pepper. Set this mixture aside. The flour acts as a binding agent and prevents the cheese from clumping together during baking.
3. In your 9×13-inch baking dish, stir together the 3/4 cup milk, 4 ounces softened cream cheese, 1/3 cup green onions, and 1/4 cup pickled jalapeños. Make sure the cream cheese is completely softened – this prevents lumps and creates that silky smooth base. Mix until the cream cheese is fully incorporated and no streaks remain.
4. Add the well-drained corn and the cheese mixture to the baking dish. Stir everything together until evenly distributed. The corn should be thoroughly drained – excess moisture will make your casserole watery instead of creamy.
5. Cover the dish with aluminum foil and bake for 30 minutes. The casserole is ready when the edges are bubbling and the center is hot throughout. You’ll see gentle bubbling around the perimeter, and a knife inserted in the center should come out warm.
6. Remove the foil and sprinkle the remaining 1/3 cup green onions and crumbled bacon evenly over the top. Return to the oven uncovered for 5 more minutes. This final step warms the toppings and allows any surface moisture to evaporate, giving you that perfect finished texture.

Smart Swaps

• Sharp white cheddar instead of regular cheddar – adds more complex flavor
• Fresh corn kernels (about 4 cups) instead of canned – cut from 6-8 ears for peak sweetness
• Turkey bacon instead of regular bacon – reduces fat while keeping that smoky flavor

Make It Diabetes-Friendly

• Replace 2 tablespoons flour with 1 tablespoon almond flour – reduces carbs by 8g per serving
• Use reduced-fat cheddar cheese – cuts 15 calories and 2g fat per serving without sacrificing taste
• Substitute unsweetened almond milk for regular milk – saves 4g carbs per serving
• Portion control: Stick to 1/2 cup servings (about 12g carbs) and pair with grilled protein and leafy greens to slow glucose absorption
• Timing tip: Eat this casserole mid-meal rather than first to minimize blood sugar spikes

Pro Tips

• Drain corn in a fine-mesh strainer for 10 minutes and pat dry with paper towels – prevents watery casserole
• Let cream cheese sit at room temperature for 30 minutes before mixing – ensures smooth incorporation
• Cook bacon until extra crispy – it stays crunchy even after the final 5-minute bake