Step 3: Pour your mixture into a greased dish. I use my old trusty 8×8 pan. Smooth the top with a spatula. This helps it cook evenly. I still laugh at the lopsided one I made once.
Step 4: Sprinkle the rest of that yummy Parmesan on top. This makes the best cheesy crust. It gets all crispy in the oven. I sometimes sneak a little extra on there.
Step 5: Bake it for about 40 to 45 minutes. You will know it’s done when it’s bubbly. Let it sit for 10 minutes before serving. This wait is the hardest part! Sweet corn or a little spicy kick? Share below!
Step 6: Finally, sprinkle on the last of the fresh basil. This little green touch makes it so pretty. It smells so fresh and wonderful. Now it’s ready to share.
Cook Time: 40–45 minutes
Total Time: About 1 hour
Yield: 6 servings
Category: Side Dish
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas for you.
Bacon Lover’s Dream: Mix in some cooked, crumbled bacon. Everything is better with bacon, don’t you think?
Summer Garden Swap: Use fresh corn cut right off the cob. It adds a wonderful crunch and sweet flavor.
Herb Fiesta: Try different herbs like chives or cilantro. It gives it a whole new personality.
Which one would you try first? Comment below!
Serving Your Masterpiece
This corn bake is a wonderful team player. It goes with so many things. I love it next to simple grilled chicken. It’s also perfect with juicy burgers off the barbecue.
For a drink, a cold glass of iced tea is just right. It cools down the little spice from the jalapeno. If you’re feeling fancy, a crisp glass of Chardonnay pairs nicely.
Which would you choose tonight?
Storing Your Creamy Corn for Later
Let’s talk about keeping your corn dish tasty for days. First, let it cool completely. Then, cover it tightly and put it in the fridge. It will stay good for about three days.
You can also freeze this corn. I use an airtight container. It keeps for up to two months. I once froze a batch for my grandson’s visit. He loved it just as much as when it was fresh.
To reheat, thaw it in the fridge overnight. Warm it in the oven until bubbly. This keeps the creamy texture perfect. Batch cooking like this saves you time on busy nights.
It means a home-cooked meal is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Corn Dish Problems
Sometimes our cooking needs a little help. If your corn is too watery, you might not have drained the cans well. Just be sure to shake out all that extra liquid. This matters because it makes your dish creamy, not soupy.
If the top isn’t browning, your oven might be off. I remember when my old oven cooked everything slowly. Use an oven thermometer to check the temperature. A golden top makes the dish look so inviting.
Is it too spicy? You can leave out the jalapeno seeds. That is where most of the heat lives. Fixing small issues builds your confidence in the kitchen. You learn that you can always make it better. Which of these problems have you run into before?
Your Corn Dish Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead? A: Absolutely. Assemble it the day before. Just bake it when you are ready.
Q: What if I don’t have half-and-half? A: Whole milk works just fine. It will still be wonderfully creamy. *Fun fact: I used whole milk for years before trying half-and-half!*
Q: Can I double the recipe? A: Of course. Use a 9×13-inch baking dish. It will feed a bigger crowd.
Q: Any optional add-ins? A: A little paprika on top is nice. It adds a smoky flavor. Which tip will you try first?
A Little Note From My Kitchen
I hope you love this cozy corn dish. It always reminds me of family suppers. My table felt full and happy when I served it.
I would be so thrilled to see your creation. Your photos inspire me and other cooks too. Please share your beautiful results with everyone.
Have you tried this recipe? Tag us on Pinterest! Happy cooking!
—Olivia Hartwell.
Easy Creamy Corn Side Dish
Description
A rich and comforting side dish featuring sweet corn, creamy half-and-half, and savory Parmesan cheese with a hint of jalapeno and shallots.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C).
- In a large mixing bowl, combine the drained corn, egg, half-and-half, salt, half of the grated Parmesan, half of the chopped basil, along with the diced jalapeno and shallots. Mix everything together until well incorporated.
- Pour this mixture into a greased 8×8-inch baking dish. Using a small offset spatula, smooth the top to create a uniform layer. Sprinkle the rest of the Parmesan cheese evenly over the surface.
- Bake for 40 to 45 minutes, or until the dish is hot and bubbly. Once done, remove it from the oven and let it cool on a wire rack for about 10 minutes. Just before serving, garnish with the remaining fresh basil.
Notes
- For a spicier kick, leave the seeds in the jalapeno. You can also substitute the half-and-half with heavy cream for an even richer texture.
A Corny Story to Start
My grandson once tried to eat corn straight from the can. I still laugh at that. He said it was okay, but a bit boring. This recipe is my answer to that. It turns simple corn into something special.
It reminds me that a little effort makes everyday things wonderful. That matters in cooking and in life. What is your favorite way to eat corn? Do you like it straight from the can too?
Why This Dish Feels Like Home
This creamy corn is warm and comforting. The smell fills your whole kitchen. It feels like a big, cozy hug from the inside.
That feeling is so important. Sharing warm food with people you love builds happy memories. It connects us. Doesnt that smell amazing when it bakes?
Lets Talk About the Ingredients
We use simple things you might already have. Canned corn, an egg, some cream. The jalapeno and shallot are the secret stars. They add a little kick and a sweet crunch.
Fun fact: The heat in a jalapeno is mostly in the seeds. Take them out if you want it milder. Do you like a little spice in your food, or do you prefer things totally mild?
The Magic of Mixing It All Up
This is the easy part. You just dump everything into a big bowl. Then you stir. The egg and half-and-half make everything rich and creamy.
I love this step. It shows how different things can come together. They create something new and better. That is a good lesson, I think.
Watching It Bake
Pop the dish into your warm oven. Now you wait. The hardest part is smelling it cook. You have to be patient.
Wait until the top is golden and the edges bubble. That means its ready. Let it rest for a few minutes before serving. This helps it set perfectly.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Canned corn | 5 cups | Drained |
| Egg | 1 large | |
| Half-and-half | ¼ cup | |
| Kosher salt | ½ teaspoon | |
| Parmesan cheese | 1 cup | Grated and divided |
| Fresh basil leaves | 2 teaspoons | Finely chopped and divided |
| Jalapeno | ¼ cup | Finely diced |
| Shallots | ½ cup | Finely diced |
My Cozy Corn Bake Story
This recipe always reminds me of my grandpa’s garden. He grew the sweetest corn. I can still feel the sticky kernels on my fingers.
We would shuck ears of corn on the back porch. This dish is my easier, cozier version. It tastes like a big, warm hug. Doesn’t that smell amazing?
Ingredients
- Canned corn, well-drained
- 1 egg
- Half-and-half
- Salt
- Parmesan cheese, divided
- Fresh basil, divided
- Jalapeno
- Shallots
Instructions
Step 1: First, get your oven nice and toasty. Set it to 350°F. This is the perfect warmth for baking. It makes everything bubbly and golden. I like to do this first thing.
Step 2: Now, let’s mix everything in a big bowl. Add the corn, egg, and half-and-half. Then toss in the salt, half the cheese, and basil. Don’t forget the jalapeno and shallots! Stir it all up until it’s one happy family. (A hard-learned tip: really drain that canned corn well. Nobody likes a soggy bake!)
Step 3: Pour your mixture into a greased dish. I use my old trusty 8×8 pan. Smooth the top with a spatula. This helps it cook evenly. I still laugh at the lopsided one I made once.
Step 4: Sprinkle the rest of that yummy Parmesan on top. This makes the best cheesy crust. It gets all crispy in the oven. I sometimes sneak a little extra on there.
Step 5: Bake it for about 40 to 45 minutes. You will know it’s done when it’s bubbly. Let it sit for 10 minutes before serving. This wait is the hardest part! Sweet corn or a little spicy kick? Share below!
Step 6: Finally, sprinkle on the last of the fresh basil. This little green touch makes it so pretty. It smells so fresh and wonderful. Now it’s ready to share.
Cook Time: 40–45 minutes
Total Time: About 1 hour
Yield: 6 servings
Category: Side Dish
Three Fun Twists to Try
This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas for you.
Bacon Lover’s Dream: Mix in some cooked, crumbled bacon. Everything is better with bacon, don’t you think?
Summer Garden Swap: Use fresh corn cut right off the cob. It adds a wonderful crunch and sweet flavor.
Herb Fiesta: Try different herbs like chives or cilantro. It gives it a whole new personality.
Which one would you try first? Comment below!
Serving Your Masterpiece
This corn bake is a wonderful team player. It goes with so many things. I love it next to simple grilled chicken. It’s also perfect with juicy burgers off the barbecue.
For a drink, a cold glass of iced tea is just right. It cools down the little spice from the jalapeno. If you’re feeling fancy, a crisp glass of Chardonnay pairs nicely.
Which would you choose tonight?
Storing Your Creamy Corn for Later
Let’s talk about keeping your corn dish tasty for days. First, let it cool completely. Then, cover it tightly and put it in the fridge. It will stay good for about three days.
You can also freeze this corn. I use an airtight container. It keeps for up to two months. I once froze a batch for my grandson’s visit. He loved it just as much as when it was fresh.
To reheat, thaw it in the fridge overnight. Warm it in the oven until bubbly. This keeps the creamy texture perfect. Batch cooking like this saves you time on busy nights.
It means a home-cooked meal is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Corn Dish Problems
Sometimes our cooking needs a little help. If your corn is too watery, you might not have drained the cans well. Just be sure to shake out all that extra liquid. This matters because it makes your dish creamy, not soupy.
If the top isn’t browning, your oven might be off. I remember when my old oven cooked everything slowly. Use an oven thermometer to check the temperature. A golden top makes the dish look so inviting.
Is it too spicy? You can leave out the jalapeno seeds. That is where most of the heat lives. Fixing small issues builds your confidence in the kitchen. You learn that you can always make it better. Which of these problems have you run into before?
Your Corn Dish Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead? A: Absolutely. Assemble it the day before. Just bake it when you are ready.
Q: What if I don’t have half-and-half? A: Whole milk works just fine. It will still be wonderfully creamy. *Fun fact: I used whole milk for years before trying half-and-half!*
Q: Can I double the recipe? A: Of course. Use a 9×13-inch baking dish. It will feed a bigger crowd.
Q: Any optional add-ins? A: A little paprika on top is nice. It adds a smoky flavor. Which tip will you try first?
A Little Note From My Kitchen
I hope you love this cozy corn dish. It always reminds me of family suppers. My table felt full and happy when I served it.
I would be so thrilled to see your creation. Your photos inspire me and other cooks too. Please share your beautiful results with everyone.
Have you tried this recipe? Tag us on Pinterest! Happy cooking!
—Olivia Hartwell.
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