Recipe: Hot Corn Casserole

updated May 28, 2019
Hot Corn Casserole
Fresh summer corn is cooked into an irresistible creamy casserole that plays the role of dip, side dish, or condiment.

Serves6 to 8

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Joe Lingeman)

As soon as those ears of sweet corn hit the market, take a night to enjoy them as they are, piping-hot with lots of butter. Then immediately move onto this warm and creamy corn casserole, because it is the most irresistible way to use up a few ears of sweet corn. It’s cheesy and indulgent, although the mix of tender kernels of corn, veggies, fresh herbs, and a pop of heat keep it in check so it’s not too heavy for summer.

The Side Dish, Condiment, and Dip That Can Go Anywhere

Like all the best casseroles, this one is a crowd-pleaser that comes with the promise of ease and can be pulled together in under 30 minutes. But unlike most casseroles, this version has no limit on what it can do. Pair it with a bowl of tortilla or pita chips and it’s a hot corn dip for a crowd and the appetizer that will keep people talking. Slide it onto the table with dinner, and it’s the side dish that pairs with everything from grilled chicken to burgers. It even works as a condiment for tacos, grilled sausages, and nachos.

Hot Corn Casserole

Fresh summer corn is cooked into an irresistible creamy casserole that plays the role of dip, side dish, or condiment.

Serves 6 to 8

Nutritional Info


  • 2 tablespoons

    unsalted butter

  • 1 medium

    red bell pepper, cored, seeded, and diced

  • 1/2

    medium onion, diced

  • 4 cups

    fresh or thawed frozen corn kernels

  • 2 cloves

    garlic, minced

  • 2 teaspoons

    sweet paprika

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 ounces

    cream cheese, cut into chunks and at room temperature

  • 1 1/2 cups

    shredded sharp cheddar cheese

  • 1/4 cup

    diced pickled jalapeños

  • 2

    scallions, green part only, thinly sliced

  • 2 tablespoons

    chopped fresh cilantro


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

  2. Melt the butter in a 9- or 10-inch cast iron skillet or oven-safe nonstick frying pan over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Stir in the corn, garlic, paprika, salt, and black pepper, and cook for 1 minute more.

  3. Remove the skillet from the heat. Scatter the cream cheese, cheddar, pickled jalapeños, and scallions evenly over the corn and stir until all the cheese is thoroughly melted.

  4. Bake until hot and bubbly, about 15 minutes. Top with the cilantro and serve warm.

Recipe Notes

Grilling instructions: This casserole can be made entirely on an outdoor grill. Heat the grill to medium (about 350°F). Place the butter in the skillet and heat covered on the grill for 3 minutes. Proceed with the recipe, cooking the casserole covered the entire time except for the occasional stirring.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.