Extremely Cheesy Corn Casserole

The Extremely Cheesy Corn Casserole is a quick and easy side dish that combines sweet corn with an abundance of rich, melted cheeses. It's creamy, cheesy, and baked to a golden, crisp top.

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–– 2 tablespoons unsalted butter – ▢1 medium green chili pepper (chopped, seeded if desired) – ▢2 cloves garlic (finely chopped) – ▢2 cans 15-oz. whole-kernel corn (drained) – ▢2 cups 8 oz. cream cheese – ▢3/4 cup shredded mozzarella cheese – ▢3/4 cup shredded cheddar cheese – ▢1/2 teaspoon salt – ▢1/3 teaspoon ground black pepper – ▢1/2 cup bread crumbs – ▢1/2 cup thyme, sage or parsley (finely chopped )

Step 1

Preheat oven to 375°F (190°C).

Step 2

Melt butter in a skillet over medium heat. Add chopped green chili pepper, and garlic, and stir-fry for 3 to 5 minutes until fragrant. Add whole-kernel corn, cream cheese, half of the shredded mozzarella cheese, and cheddar cheese. Constantly stir until the cheese melts. Add salt and ground black pepper to taste.

Step 3

Pour corn mixture into a butter-greased 9x13" ( 23 x 33 cm) baking dish, and evenly smooth out the surface with a spatula. Top with bread crumbs, the remaining shredded mozzarella cheese, and freshly chopped herbs.

Step 4

Bake the corn casserole for 25 to 30 minutes or until the cheese is melted and crisp on top. Serve immediately, and garnished with more freshly chopped herbs or green onion.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.