My friends call it the “creamy, cheesy, corn thing,” which fits in nicely with all the usual stars of the Thanksgiving show. Once it hits the table, and that first gooey spoonful hits their plates, everyone’s suddenly very thankful for good friends and even better carbohydrates.
How to make Cheesy Corn Casserole:
Start by sautéing 1 jalapeño, chopped (take out the seeds if you don’t want the green chile’s heat), and 2 cloves garlic, chopped, in a medium saucepan until they’re fragrant and just starting to soften. Add 2 15-oz. cans whole-kernel corn (not creamed corn), 8 oz. cream cheese, 2 Tbsp. unsalted butter, a large handful of grated cheddar cheese (½–¾ cup), and about ¼ cup finely shredded Parmesan cheese. Stir until it’s melty. Season with kosher salt and freshly ground black pepper. At this point, I can’t help but taste test—if I determine it needs more cheese, it gets more cheese. Pour the corn kernel mixture into a buttered 13×9″ casserole dish, then sprinkle the top with ½ cup breadcrumbs (fresh or dried), another ½ cup finely shredded parm, and a handful of chopped fresh herbs (I usually use a mix of thyme and sage, or whatever I have on hand after cooking the turkey). Bake at 375° until the cheese is melted and bubbling and the breadcrumbs are a crispy golden brown—cook time, about 15 minutes. If you are feeling extra fancy, you could toss a handful of chopped green onions or chives on top to garnish, but it doesn’t need it.
You can totally prep this ahead of time: Choose a baking dish with a lid (or cover the dish with plastic wrap) and refrigerate the casserole for up to three days, so it’s lying in wait for bake time. But do hold the breadcrumb topping until you’re ready for the oven.
It’s not the only corn casserole out there. If you’re in it for the version found on the back of a box of Jiffy corn muffin mix, which one BA staffer thought was a treasured family secret, we’ve got the deets on that too. (Spoiler alert: Hers has a ton of extra melted butter.) We also have a hominy-bolstered corn pudding enriched with sour cream and laced with poblano chiles and Cotija cheese, and a creamed corn soufflé made with grated ears of fresh corn. All this to say: options abound. Still, I keep coming back to this creamy, cheesy corn thing.
Editor’s note: This article was originally published in October 2016 as part of “Cooking Without Recipes.” Head this way for more of our best Thanksgiving recipes →
