Jun 17, 2011
12
reviews
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Cheesy Corn Casserole

This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. This recipe first appeared in our June/July 2011 BBQ issue.
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Cheesy Corn Casserole Enlarge Image Credit: Todd Coleman
SERVES 12

INGREDIENTS

4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Cheesy Corn Casserole

This article was first published in Saveur in Issue #139

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Ratings & Reviews (12)

I made this as a last minute addition to my Memorial Day cookout. It was a great hit! I don't think you can go too wrong with bacon and cheese. The sweetness of the corn was a good balance. Will definitely add this to my repertoire.
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soooooooooooo good but try tofu instead of bacon.
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I have just prepared my first recipe. It's in the oven now. This is more of a suggestion. It would be helpful to me, to have a text box on each recipe for notes to myself re any of my own tweeks to it for our particular tastes. Not sure if it would be possible or practical for you but I think cooks who cook a lot would find it helpful. Thank you.
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This is amazing! I followed the directions as writen and would not change a thing. The recipe made enough for at least 12. I made it the day before and cooked just before serving. A real winner!
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Can you put this in the crockpot to cook or does it need to be the oven?
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Any suggestion of a substitution for those of us who don't have access to Velveeta? This sounds amazing and I'd love to give it a go.
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Amazing. Have made several times. Have never even included bacon (due to dietary concerns in large group), and it didn't need it. Also so easy.
Velveeta?
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In answer to DDUDEK's "I'm not white trash, dude" question: a LOT of cooks/chefs incorporate some velveeta into cheese based recipes as it is an excellent melter which, even when a small amount is combined with a large amount of 'non-redneck' cheese, really helps make a smooth consistency. At least you're not being asked to be aerosol cheese.

And to JBIGGE, what you wrote in is your 'text box'. Simply write in whatever changes you would make, and it's always there for you when you access this recipe.
Hello...found you today on Pinterest and loving your site and recipes. Thank you for the inspiration. The Gourmet Mon; www.thegourmetmom.com
Lisa Montalva
I tried tis recipe it was awesome..lo try chessy coin please review
http://www.mixandcook.com/recipe/31
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Can someone tell me approximately how many ears of fresh corn equals 3 pounds of kernels? Or how many they used and it seem like the right amount? Thanks!
Cheesy Corn Casserole 5 5 5 12

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