Cheesy Corn Casserole

Summer is almost over <sigh>, but with that said, there has been some really, and I mean really good corn this year. We have tried a variety, but there is one batch that my coworker brought in from Fondy’s Farmers Market that was probably hands down the best corn I’ve had in quite some time. The texture was spot on and the sweetness just blew our mind, plus they were some of the larger types of corn I have seen in some time now. With that said, my coworker brought in two large paper bags of corn, loaded to the top and said take what you want. I probably took about 12 or so ears of corn, and this recipe was inspired not only by the corn, but a conversation my colleague and I had about a cheesy corn casserole. His idea sounded so good I was going to go out on a limb and try coming up with my own version.

Cheesy Corn Casserole Recipe
Cheesy Corn Casserole Recipe

Let’s get started.

Ingredients:

  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter
  • 2 cups of milk
  • 8 oz cream cheese, room temperature
  • 2 cups of cheddar cheese, shredded
  • 4 ears of corn, kernels removed
  • 1 lb thick cut ham, cubed
  • 2 whole banana peppers, seeds removed, chopped
  • 1 head of garlic, roasted, mashed
  • 1/2 tbsp garlic salt
  • 1 1/2 tsp cracked black pepper
  • 1 tomato, diced
  • 1 cup of seasoned bread crumbs

Start by heading a medium sized pot on medium heat. Add in the butter and let it melt until it comes to a bubble. Next, toss in the flour, and stir with a wooden spoon so that all of the butter soaks up the flour. Continue to stir for a couple of minutes to cook out the flour. Don’t let it get too dark, just a light golden, if any color at all. Now add in the milk and continue to stir. Keep stirring until the sauce thickens. This is your standard bechamel sauce.  Once the sauce thickens, add in the cream cheese and cheddar cheese, as well as the garlic salt. Lower the heat, and stir until all the cheese is melted, and you have a smooth consistency.

Cheesy Corn Casserole Ingredients
Cheesy Corn Casserole Ingredients

Preheat your oven to 350 degrees.

To a large mixing bowl, add in the corn, the cubed ham, black pepper, banana peppers, roasted garlic, and tomato. Mix to combine everything. Next, pour in the cheese sauce, and continue to stir until everything is nice and coated.

Add the mixture to your casserole dish, top with the bread crumbs. Place into the oven and cook for about 30 minutes, uncovered. The top should be nice and golden brown, and the casserole itself should be a bit bubbly. Carefully remove, and get ready to dig in.

The end result is nothing short of fantastic. You get the sweetness and the pop from the corn, the cheese blend (don’t get me started on how good that is), and the savoriness from the ham. Did I mention the garlic? Good Lord this stuff is great and is perfect for your backyard gathering, plus this one feeds a small army. Comfort all around, even in the summer. Hope you enjoy and hoping everyone has a great rest of your summer!

Cheesy Corn Casserole
Author: 
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter
  • 2 cups of milk
  • 8 oz cream cheese, room temperature
  • 2 cups of cheddar cheese, shredded
  • 4 ears of corn, kernels removed
  • 1 lb thick cut ham, cubed
  • 2 whole banana peppers, seeds removed, chopped
  • 1 head of garlic, roasted, mashed
  • ½ tbsp garlic salt
  • 1½ tsp cracked black pepper
  • 1 tomato, diced
  • 1 cup of seasoned bread crumbs
Instructions
  1. Start by heading a medium sized pot on medium heat. Add in the butter and let it melt until it comes to a bubble. Next, toss in the flour, and stir with a wooden spoon so that all of the butter soaks up the flour. Continue to stir for a couple of minutes to cook out the flour. Don’t let it get too dark, just a light golden, if any color at all. Now add in the milk and continue to stir. Keep stirring until the sauce thickens. This is your standard bechamel sauce. Once the sauce thickens, add in the cream cheese and cheddar cheese, as well as the garlic salt. Lower the heat, and stir until all the cheese is melted, and you have a smooth consistency.
  2. Preheat your oven to 350 degrees.
  3. To a large mixing bowl, add in the corn, the cubed ham, black pepper, banana peppers, roasted garlic, and tomato. Mix to combine everything. Next, pour in the cheese sauce, and continue to stir until everything is nice and coated.
  4. Add the mixture to your casserole dish, top with the bread crumbs. Place into the oven and cook for about 30 minutes, uncovered. The top should be nice and golden brown, and the casserole itself should be a bit bubbly. Carefully remove, and get ready to dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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