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Last Updated on April 11, 2025 by Melanie
Creamy Parmesan Baked Corn – Blend of sweet corn, fresh Parmesan and a cream sauce made with half and half. Perfect baked summer side dish and holiday favorite. My family loves this casserole.
*EDIT 11/2/2016 – Recipe has been edited slightly.
A dear friend passed this recipe on to me several years ago. It’s one of those tried and true ones that I love yet somehow seem to forget about. Then one day I’ll have this epiphany. Baked corn? Yes, please.
I dig out my tried and true binder. My oldest drew the cover for me many years ago. I truly wish I would have dated the back of it. I’ll treasure this picture always with the steaming blueberry pie. It’s just precious. OK. Who wants blueberry pie now? Get corn back on the brain. This post is about corn.
So this delicious little recipe just happens to be one of Mom’s (my) favorite recipes indeed. Last time I made I didn’t have to hunt hard. There it was front and center of the binder. Why oh why, do I forget about most delicious corn? I’m so sorry!
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I would be a great addition to your Thanksgiving menu. I’m thinking of making it to take to my Mom’s. They will be so hooked they’ll never want regular corn again. I can already hear my dad raving over how good it is. He’s the type of man that if something is good you just may hear about it for the rest of the day. Doesn’t bother me though. Who doesn’t like to talk about food?
We’ll don’t forget to give this creamy baked corn with Parmesan a try. I know you won’t regret it. Well except for the calories…. *Burp* I need to get my workout clothes on. 😉
Til we meet and eat again,
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Creamy Parmesan Baked Corn
- Total Time: 45 minutes
- Yield: 8 -10 servings 1x
Description
*May also be prepared and refrigerated for up to 4 days before baking.
Ingredients
- 3 Tablespoons melted butter (divided)
- 1/3 cup freshly grated Parmesan cheese (divided)
- 2 - 10 oz each bags of frozen corn (defrosted)
- 1 cup half and half
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 3 Tablespoons flour
Instructions
- Preheat oven to 350 degrees.
- Melt 1 tablespoon butter. Place in a 2 quart baking dish.
- Sprinkle 2-3 tablespoons Parmesan cheese over melted butter.
- In a large saucepan, bring half and half to a boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.
- In a small measuring cup, combine 2 tablespoons melted butter and flour. Stir to make a paste. Stir into corn mixture and cook until thickened, (just a few minutes).
- Pour corn into dish over butter mixture. Sprinkle with remaining Parmesan cheese.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
Notes
Feel free to substitute half of the half and half cream for whole milk.
This recipe can be made and refrigerated the day before.
Preheat oven and let casserole sit on the counter while preheating. May take 10 extra minutes in the oven til baked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
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Sounds delicious, we are corn fans over here. Definitely going to have to give this one a try Mel! 🙂 Pinning!
Thanks Krista! Hope you like it!
This looks like the perfect Thanksgiving side dish
Thanks Julianne!
This looks like a creamy bowl of pure comfort. Yum!
Creamy indeed! Thanks Erin!
Yes, please, indeed! I don’t need to wait for turkey day. I’ll make this any day of the week. No occasion required. 🙂 Pinned!
That’s right Tina. Perfect for any occasion.
This looks like a perfect side dish – I must try it soon! Thanks for sharing! x
Thanks Consuelo!
sounds delish!
Thanks Dina!
i love corn! all time fav…definitely gonna try this!
Thanks Ayna!
Love this corn recipe Melanie! Perfect for the holidays – it’s a great side dish!
It is a great holiday dish. We love it (too much!) 🙂
I made this as a side for Xmas dinner and loved it. It was easy to prepare. I made it the day before and simply popped it in the oven the day of. I made my own half and half since I do not know if they sell that where I live (I live in Costa Rica). Great, flavorful side dish. Gracias for posting.
What a great review Lori! So glad it turned out well for you and thanks for the positive feedback. I love hearing from my readers.
It’s a dish we truly love too. Hope you had a wonderful Christmas!
What a great way to flavor up frozen corn!!
I will try this for my Easter dinner today! What is the leafy green herb in the picture? It is not mentioned in the recipe.
Thanks!!
It’s just sprinkled with parsley for some garnish. Have a great day! Thanks for dropping by.
Sounds good! But, do you think omitting the added sugar would affect the flavor?
MY goodness, it’s one teaspoon sugar, why on earth would you want to eliminate it? Even us, with a diabetic in the family ate this corn dish as written with no problem.
Lovely recipe. Made it with equivalent fresh corn we’d picked up from local farm instead of frozen kernels as we had so much of it although using frozen would’ve been a lot less prep work!
Thanks for posting!
Absolutely one of our new favorite side dishes. Easy, fast and sooo delicious!
Great to hear!