Description
This creamy, cheesy corn casserole features sweet roasted garlic and a golden, crunchy topping. It’s a quick and easy side dish perfect for holidays, barbecues, or any weeknight meal.
Ingredients
Scale
- 3 whole heads of garlic
- 2 tablespoons olive oil
- Pinch of salt
- 4 cups frozen corn kernels, thawed and drained (about two 16-ounce bags)
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the garlic: Slice off the top quarter-inch of each garlic head to expose the cloves. Place each head on a piece of aluminum foil, drizzle with about 2 teaspoons of olive oil, and sprinkle with a pinch of salt. Wrap tightly and roast directly on the oven rack for 35-40 minutes, until cloves are soft and golden.
- While the garlic roasts, prepare the corn mixture: In a medium mixing bowl, combine the thawed and drained corn, softened cream cheese, heavy cream, beaten eggs, sugar, salt, pepper, and smoked paprika (if using). Mix with a hand mixer on low speed or a whisk until smooth and combined. Do not overmix.
- Once the garlic is done, remove from the oven and let cool for about 5 minutes. Reduce the oven temperature to 375°F (190°C).
- Extract the roasted garlic: Squeeze each clove from the bottom to release the soft garlic. Mash with a fork into a smooth paste, then stir into the corn mixture until evenly distributed.
- Assemble the casserole: Pour the corn mixture into a greased 8×8 baking dish and spread evenly. In a small bowl, combine the shredded cheddar, Parmesan, and melted butter. Sprinkle this cheese mixture evenly over the top. If using panko breadcrumbs, sprinkle them over the cheese and press down lightly.
- Bake at 375°F (190°C) for 25-30 minutes, until the edges are golden brown and bubbly, the center is set, and a knife inserted in the center comes out clean.
- Let the casserole rest for 5-10 minutes before serving to allow it to set properly.
Notes
For best results, use room temperature cream cheese and eggs. Thaw and drain frozen corn well to avoid a watery casserole. To make ahead, assemble without topping up to 24 hours in advance, then add topping and bake for an extra 5-10 minutes. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of ca
- Calories: 290
- Sugar: 6
- Sodium: 420
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 22
- Fiber: 2
- Protein: 10
Keywords: corn casserole, roasted garlic, cheesy corn casserole, easy side dish, holiday side dish, creamy corn casserole