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Baked Parmesan Creamed Corn

Baked Parmesan Creamed Corn

The Crispy Chef
A golden, cheesy twist on classic creamed corn. Sweet kernels baked in a creamy Parmesan base with a crisp, bubbly top and custard-like interior. Perfect for weeknights, potlucks, and holiday spreads.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 260 kcal

Equipment

  • 2-quart baking dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • aluminum foil (if topping browns too quickly)

Ingredients
  

  • 4 cups corn kernels (fresh or thawed frozen, drained well)
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, plus more for greasing
  • 2 cloves garlic, minced
  • 0.75 cup Parmesan cheese, freshly grated, divided
  • 2 large eggs
  • 1 tsp fresh thyme leaves or chopped chives
  • 1 tsp salt
  • 0.5 tsp black pepper, freshly ground

Instructions
 

  • Preheat oven to 375°F (190°C). Butter a 2-quart baking dish generously.
  • In a skillet, melt butter and sauté garlic until fragrant (about 30 seconds). Add corn and cook 2–3 minutes to remove excess moisture.
  • In a bowl, whisk softened cream cheese, heavy cream, eggs, 1/2 cup Parmesan, salt, pepper, and herbs until smooth.
  • Stir warm corn mixture into cream mixture until combined. Transfer to prepared dish.
  • Sprinkle remaining Parmesan over top and dot with butter pieces.
  • Bake 30–40 minutes until golden and bubbling, and the center is just set.
  • Let rest 5–10 minutes before serving for best texture.

Notes

Variations: Add crispy bacon for smoky depth, diced jalapeños for gentle heat, or basil for a fresh summer version. Try a three-cheese upgrade with Parmesan, cheddar, and Gruyère. Make-ahead: Assemble up to a day ahead, cover, and refrigerate. Add 10–15 minutes to baking time if starting cold. Storage: Keeps 3–4 days in the fridge, reheats well, and can be frozen up to 2 months (texture softens slightly). Serving ideas: Pairs with roasted poultry, barbecue, or as a vegetarian centerpiece with salad. Leftovers make a great breakfast side with eggs.

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 400mgFiber: 2gSugar: 5g
Keyword baked creamed corn, comfort food, holiday side dish, parmesan corn casserole
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