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.
Creamy Fresh Baked Corn Casserole Recipe
- 8 ears fresh corn husked
- 1/2 cup cream
- 2 cloves garlic minced
- ¼ to ½ teaspoon chipotle powder or cayenne to taste
- 1 teaspoon each salt & pepper
- 2 tablespoons butter + extra to coat baking dish
- Heat oven to 350 degrees.
- Slice the kernels off the cobs into a large bowl. Run the dull side of the knife along all the cut edges of the cob to extract the corn 'milk' and add to corn in bowl.
- Add cream, garlic and spices to corn and mix well.
- Generously butter an 11 x 7-inch baking pan and spoon corn mixture into pan, spreading flat.
- Cut up the 2 Tb. butter and evenly place over the top of the corn.
- Bake for 45 minutes only (if top doesn't look brown, place under broiler for a few minutes) - baking longer will result in chewy corn rather than crisp. There will be cream visible, but it's easy to mix in and as it cools it thickens.
- Stir well and serve warm.
Other Easy Side Dishes: