Creamy fresh baked corn casserole has a crispy top and buttery inside, making it a delicious way to enjoy fresh corn. So easy to make – it will remind you of buttered corn on the cob, but easier to eat!
When our no-till corn patch starts producing, the first thing we do is boil the tender new ears to eat straight off the cob – of course. But the second thing I can’t wait to make is this creamy fresh baked corn casserole, because it’s the kind of dish you crave. Trust me.
This is not just any old creamed corn or corn bake. Baked just right with tender corn, this is the next best thing to corn-on-the-cob. Plus, it’s way easier to eat – no worry about corn in your teeth or butter dribbling down your chin, just delicious spoonfuls of buttery, creamy, salted and slightly spicy corn.
Creamy Fresh Baked Corn Recipe
To make this corn casserole, I adapted this recipe, changing the amount of ingredients to have less fat, adding garlic and a bit of spice – and I pretty much can’t get enough of this during the corn season.
There is still some cream and butter (yessss), but a lot of the creaminess of this dish comes from scraping the cobs after cutting the kernels off. This is essential, so don’t skip this step! Simply run the dull top of the knife down all the sides of what’s left of the cob after cutting off the kernels and the resulting pile of corn ‘cream’ gets added to the bowl of cut corn.
It’s a slightly messy job, but oh, so worth it. All the ingredients are then mixed together in one bowl and added to a generously buttered baking dish, dotted with pieces of butter and then baked to tender perfection.
Another key to this baked corn recipe is to not over-bake it. You know how chewy corn gets when it’s old or overcooked? Yeah, that’s what happens to this.
So don’t forget it in the oven while you’re out at the grill with the rest of the meal – take it from me. Not good. If you’d like it to be a bit browner on top after cooking for the given time, you can stick it under the broiler for a minute or two, but don’t leave it to bake longer.
Ah, and when it’s done, it’s pretty much creamy corn perfection right there on your spoon.
And because the cream isn’t cooked all away it makes fabulous leftovers, tasting awesome days later, so don’t be afraid to make the whole recipe. You’ll want it more than once. Just saying.
Click the arrow for the full baked corn recipe (with print options)!
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