Fresh and Simple Corn Casserole

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Sep 21, 2022
summer
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Credit: Joe Lingeman

A mountain of fresh corn kernels take center stage, barely bound with a splash of dairy and sprinkled with salty wisps of Parmesan and sweet basil.

Serves6

Prep30 minutes

Cook40 minutes to 45 minutes

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(Image credit: Joe Lingeman)

By August my family and I have already eaten our weight in corn, and yet we still always manage to find more ways to go crazy for it. While we might not be up for corn on the cob (again), we’ll quickly gobble up a creamy corn casserole.

If you’re picturing a corn casserole that begins with a little blue box of cornbread mix and has a standing reservation at the Thanksgiving table, think again. Here, a mountain of fresh corn kernels take center stage, just barely bound together with a splash of dairy and finished with Parm and sweet basil. Scooped onto plates as the veggie side, it’s the perfect pairing for any summer dinner.

Buy the Freshest Corn

The key to easy summer cooking is choosing the best ingredients and treating them right — especially when the dish contains just five ingredients total. At the farmers market, choose corn cobs that are heavy for their size with no soft spots. The silky tassel should be white, golden, or light brown. If the tassel is dark brown or black, chances are that the cob is past its prime. Corn husks are nature’s shrink-wrap, so the cobs will stay fresher, longer if you keep them on until you’re ready to cook.

(Image credit: Joe Lingeman)

Easy Casserole Assembly

Assembling the casserole could not be simpler. Shuck the ears of corn, then cut off the kernels with a chef’s knife or paring knife. You will chase kernels for days if you do this on the cutting board. Instead, stand the corn up in a large bowl — when the kernels pop off, they’re corralled in the bowl. I like to go back over each of the cobs with a butter knife to scrape them clean of any lingering bits of kernel and to extract the sweet milky liquid.

Finely grated Parmesan adds a mild saltiness, while the aroma of freshly chopped basil is a natural partner to peak-season corn. A single egg binds the casserole loosely together without weighing it down. Scooped onto plates, this sweet corn casserole is at home in weeknight meals, and can be easily doubled for weekend cookouts.

More Peak-Season Corn Recipes

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Fresh and Simple Corn Casserole

A mountain of fresh corn kernels take center stage, barely bound with a splash of dairy and sprinkled with salty wisps of Parmesan and sweet basil.

Prep time 30 minutes

Cook time 40 minutes to 45 minutes

Serves 6

Nutritional Info

Ingredients

  • 8 ears

    fresh corn, husks removed

  • 1

    large egg, beaten

  • 1/4 cup

    half-and-half

  • 1/2 teaspoon

    kosher salt

  • 2 ounces

    finely grated Parmesan cheese (about 1 cup), divided

  • 2 tablespoons

    chopped fresh basil leaves, divided

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F.

  2. Cut the kernels off corn cobs and transfer to a large bowl. Use a butter knife to scrape the cobs clean, collecting the milk and any bits of corn kernel into the bowl. You should have about 5 cups kernels.

  3. Add the egg, half-and-half, salt, half the Parmesan, and half the basil and stir to combine. Transfer mixture to an 8x8-inch baking dish (or 2-quart baking dish) and spread into an even layer. Top with the remaining Parmesan.

  4. Bake until bubbling, fragrant, and the corn color intensifies, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Filed in:
Breakfast
Casserole
Cheese
children
dairy
dinner