Charlotte ShapiroIf you’re hosting a barbecue or a big family gathering and wondering what to serve as a side, look no further! A comforting baked corn dish is always a crowd-pleaser. Picture this: a warm, gooey casserole right out of the oven, bubbling with sweet corn goodness. It pairs beautifully with grilled chicken or ribs, and it’s even delightful alongside fresh salads. Honestly, this baked corn is the kind of dish that feels like a warm hug, and everyone will be coming back for seconds.
Today, I’m sharing a baked corn recipe that brings a delightful twist to those traditional summer potluck favorites. Made with both cream-style corn and whole kernel corn, this dish is luxuriously creamy, with a subtle sweetness that dances on your palate. Plus, it’s ridiculously simple to whip up, allowing you to enjoy your time with family and friends rather than stressing over the stove.
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What is baked corn recipe with cream style corn?
Baked corn with cream-style corn is a delectable casserole dish that combines sweet corn in two forms: whole kernel and cream-style. This blend creates a rich, satisfying texture and flavor profile. The dish is often baked until it’s golden on top, resulting in a slightly crunchy crust that contrasts perfectly with the soft, creamy interior. Serve it warm as a side, and it will surely steal the show at your next gathering.
The Ingredients
To prepare this rich baked corn delight, you will need the following ingredients:
– ½ cup unsalted butter (1 stick)
– ¼ cup all-purpose flour
– 1 tablespoon granulated sugar (for a touch more sweetness)
– 2 large eggs, well beaten
– 1 cup whole milk
– 1 (15.25-ounce) can of whole kernel sweet corn, drained
– 1 (14.75-ounce) can of cream-style sweet corn
– ½ teaspoon salt
– ½ teaspoon ground black pepper
– ½ teaspoon smoked paprika (for a hint of smokiness)
– 1 tablespoon chopped fresh parsley (adds a lovely freshness)
Ingredients From : unsophisticook.com
How to make baked corn recipe with cream style corn?
Ready to get started? Making baked corn with cream-style corn is as easy as pie. Let’s dive into these steps!
Step-by-step directions
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This important step ensures that your baked corn cooks evenly, helping you achieve that lovely golden crust.
Step 2: Melt the Butter
In a medium saucepan over medium-low heat, add the unsalted butter. Watch it carefully as it melts, swirling the pan occasionally. You want the butter just melted, not browned. Once melted, take it off the heat and let it cool slightly while you gather the rest of your ingredients.
Step 3: Mix the Base
In a large mixing bowl, whisk together the cooled melted butter and the flour. The flour should blend in smoothly. Next, incorporate the sugar, beaten eggs, and whole milk into this mixture. Whisk until it’s all combined and you see no lumps—silky smooth is the goal!
Step 4: Combine the Corn
Now, stir in the creamed corn along with the drained whole kernel corn. Season this mixture with salt, pepper, and the smoked paprika to add a subtle kick to the flavor. If you’re using fresh parsley, this is the time to fold it in as well. The colors should start to look beautiful, and the textures inviting.
Step 5: Bake It Right
Pour the corn mixture into an 8×8-inch baking dish. Spread it out evenly. Place it in the middle of your preheated oven and bake uncovered for about 1 hour and 15 minutes. Keep an eye on it as it nears the end; if you prefer a more caramelized top, consider moving the dish to the top rack for the last few minutes of baking. Once it’s beautifully browned and set in the center, remove it from the oven and let it stand for about 5 minutes before serving.
Notes
– Make sure the butter is cooled slightly before mixing it with the flour to avoid clumping.
– If possible, use farm-fresh corn in addition to the canned for a fresher taste.
– This dish is freezer-friendly; consider making a double batch!
– Add cheese on top during the last 10 minutes of baking for a cheesy twist.
– For a spicy kick, consider adding diced jalapeños into the mix.
Storage Tips
You can store any leftover baked corn in an airtight container in the refrigerator for up to three days. Just reheat in the oven at 350°F until heated through. If you’d like to keep it for longer, you can freeze portions in freezer-safe bags for up to three months. To reheat frozen portions, simply let them thaw overnight in the fridge before warming them up in the oven.
Nutrition Information
– Calories: 220
– Carbohydrates: 29g
– Fat: 10g
– Protein: 5g
Serving Suggestions
– Grilled Chicken: Drizzle with balsamic glaze for a tangy touch.
– Savory Ribs: The hearty flavors complement the corn perfectly.
– Salads: Offer a fresh, crisp counterpart to the creamy corn dish.
– Burgers: Add a side of baked corn for a classic picnic feel.
– Tacos: Serve alongside for a unique corn experience!
What other substitute can I use in baked corn recipe with cream style corn?
– Cream Cheese: Swap some milk for cream cheese to enhance creaminess.
– Cornbread Mix: Use cornbread mix instead of flour to add texture and flavor.
– Vegetable Medley: Diced bell peppers or zucchini can be mixed in for added veggie goodness.
– Spices: Experiment with Cajun seasoning for a more vibrant flavor profile.
– Plant-Based Milk: Substitute regular milk with almond or oat milk for a dairy-free option.
Conclusion
This baked corn recipe with cream-style corn is more than just a side dish; it’s an invitation to enjoy time with family and friends, celebrating good food and shared memories. Easy to prepare and fantastic in flavor, it embodies everything you want in a comfort food. So, roll up your sleeves, gather your ingredients, and carve out some time to enjoy this delightful dish. Prepare to see happy faces as you serve this warm corn goodness at your next gathering!
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Ingredients
Method
- Begin by preheating your oven to 350°F (175°C). This important step ensures that your baked corn cooks evenly, helping you achieve that lovely golden crust.
- In a medium saucepan over medium-low heat, add the unsalted butter. Watch it carefully as it melts, swirling the pan occasionally. You want the butter just melted, not browned. Once melted, take it off the heat and let it cool slightly while you gather the rest of your ingredients.
- In a large mixing bowl, whisk together the cooled melted butter and the flour. The flour should blend in smoothly. Next, incorporate the sugar, beaten eggs, and whole milk into this mixture. Whisk until it’s all combined and you see no lumps—silky smooth is the goal!
- Now, stir in the creamed corn along with the drained whole kernel corn. Season this mixture with salt, pepper, and the smoked paprika to add a subtle kick to the flavor. If you’re using fresh parsley, this is the time to fold it in as well. The colors should start to look beautiful, and the textures inviting.
- Pour the corn mixture into an 8×8-inch baking dish. Spread it out evenly. Place it in the middle of your preheated oven and bake uncovered for about 1 hour and 15 minutes. Keep an eye on it as it nears the end; if you prefer a more caramelized top, consider moving the dish to the top rack for the last few minutes of baking. Once it’s beautifully browned and set in the center, remove it from the oven and let it stand for about 5 minutes before serving.
