Ingredients
- 4 ounces cream cheese, softened
- ½ cup whole milk
- ¼ cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 ½ cups defrosted frozen corn, drained on paper towels
- 3 cups shredded Cheddar cheese, divided
- 10 slices cooked bacon, crumbled
- kosher salt to taste
- freshly ground black pepper
- 2 tablespoons chives for garnish
Why This Dish Is Worth Trying
This dish combines creamy, cheesy goodness with the smoky crunch of bacon. It’s comforting and easy to make, perfect for family dinners or potlucks. The balance of flavors and textures makes it a crowd favorite every time.
Cooking Advice
- Use fresh or frozen corn for the best sweetness and texture.
- Cook the bacon until crispy to add a nice crunch to the casserole.
- Let the casserole rest for a few minutes before serving to help it set and make slicing easier.
- Cook the bacon until crispy to add a nice crunch to the casserole.
- Let the casserole rest for a few minutes before serving to help it set and make slicing easier.
Directions
Gently heat your oven to 350°F (175°C) and giving a casserole dish a good greasing. In a big bowl, mix together the cream cheese, milk, cream, flour, paprika, and garlic powder until everything is smooth and well combined. Then, gently fold in the corn, most of the Cheddar cheese (about 2 1/2 cups), and the crumbled bacon. Season the mixture with a bit of salt and pepper to taste. Pour it all into your prepared dish and sprinkle the remaining cheese over the top. Pop it in the oven and bake for around 20 minutes, or until the cheese is melted and has a nice golden color. Once it’s out, let it sit for about 5 minutes before sprinkling with fresh chives and serving.
Serving Ideas For Every Meal
Serve this casserole alongside grilled chicken or a fresh green salad for a complete meal. It also pairs well with roasted vegetables or a simple soup on cooler days. Add a sprinkle of fresh herbs on top to brighten the flavors.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
