Description
Sweet corn baked in a rich Parmesan cream sauce until golden and bubbly, a perfect side dish for any meal.
Ingredients
Scale
- 6 tablespoons (85g) unsalted butter
- 3 tablespoons (25g) all-purpose flour
- 1 ½ cups (360ml) heavy cream
- 32 ounces (about 900g) frozen corn, thawed
- ¾ cup (75g) freshly grated Parmesan cheese, divided
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
- Gradually pour in the heavy cream while whisking continuously. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Remove the pan from the heat. Stir in the thawed corn, half of the Parmesan cheese (about 6 tablespoons), the sugar, salt, and pepper. Mix well.
- Pour the corn mixture into the prepared baking dish and spread it in an even layer.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the sauce is bubbling and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Notes
- For the smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese can contain additives that prevent it from melting well.
- Make sure the frozen corn is fully thawed and drained of any excess liquid before using, which helps prevent a watery casserole.
- For a little extra flavor, you can add a pinch of nutmeg or ¼ teaspoon of garlic powder to the cream sauce along with the salt and pepper.
- The unbaked casserole can be assembled, covered, and refrigerated for up to 2 days. You may need to add 10-15 minutes to the baking time when baking from cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American