• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Casseroles » Corn Casserole

    Corn Casserole

    Published: November 26, 2019 · Modified: Aug 6, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Irresistible Corn Casserole made with sweetcorn, fresh thyme, and gruyere cheese. It's creamy and comforting with a golden brown top and makes the perfect side dish. Easy to make and great for prepping ahead!

    An overhead shot of corn casserole in a baking dish
    573 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    corn casserole on a white plate
    corn casserole in a white casserole dish
    A portion of corn casserole on a porcelain plate.
    A white baking dish with corn casserole.
    Corn Casserole getting served from a baking dish with a gold spoon.
    Corn casserole topped with cheese.
    Corn casserole next to some ears of fresh corn.
    A serving o corn casserole next to a pink napkin.
    A corn casserole topped with baked cheese and some fresh thyme.
    A closeup photo of corn casserole in a white baking dish.
    Corn casserole on a marble counter with corn.
    corn casserole in a white casserole dish

    This corn casserole is perfect when you’re in the mood for something comforting but don’t want something laden with pre-made ingredients that are going to leave you feeling bloated and unsatisfied. That’s right, there are no nasty ingredients in this casserole yet it’s still incredibly easy to whip up and best of all tastes incredible!

    I hope you enjoy my slightly more elevated take on corn casserole—corn’s sweet flavor is so delicate and delicious, I just couldn’t bear to cover it up with a gloopy can of soup. A dash of flour provides a little body, while eggs bake into a soft custard that highlights the corn’s flavor.

    What you need to make this recipe

    An overhead shot of all the ingredients you need to make a corn casserole

    Corn – I use fresh corn but you can use fresh, canned, or frozen to make this casserole. If using canned or frozen make sure to pat it dry before using it because it’ll have much more moisture than fresh.

    Cheese – Gruyere is such a beautiful cheese it’s slightly nutty and melts beautifully without losing any strength in flavor. I love adding it to this casserole but if you can’t get it then another Swiss cheese or sharp cheddar will do.

    Honey – You’ll notice that the honey is optional; it’s great to include it if you’re using frozen or out-of-season corn to capture that summery sweetness.

    How to Make Corn Casserole

    Two photos showing how to saute corn and onions

    1. First, add butter to a Dutch oven and toast the corn, once toasted transfer to a plate.

    2. Add more butter the Dutch oven and saute the garlic and onion until soft.

    Two photos showing how to saute onions with flour

    3. Melt a little more butter then add the flour.

    4. Stir the butter and flour into the onion and cook for a few minutes.

    Two photos showing how to make a cheesy sauce with corn

    5. Whisk in the milk then remove from the heat.

    6. Add the corn, cheese, thyme, honey, salt and pepper and let cool for 10 minutes.

    Two photos showing the final step of making a corn casserole

    7. Stir in beaten eggs.

    8. Transfer to a prepared casserole dish, sprinkle with more cheese and bake until golden.

    A side shot of a corn casserole with a scoop out

    Tips and ideas for making this recipe

    • If you don’t want to splurge on Gruyere, Swiss cheese is a perfectly delicious stand-in.
    • Fresh corn is best for this recipe, but frozen corn will work, too! Just be sure to thaw it and pat 2 cups dry before you toast it to reduce spattering and to hasten browning.
    • Not a fan to thyme? Try any soft herb, such as parsley, dill, or basil.
    • You can make this casserole a day ahead of time. Cover it tightly with plastic wrap, and refrigerate until ready to bake. Let come to room temperature for 30 minutes before baking.

    A slice of corn casserole on a plate with a fork

    Frequently Asked Questions

    Looking for a Substitute for Creamed Corn?

    If you’re looking for a substitute to creamed corn then you’ve come to the right place because there’s no creamed corn in this casserole.

    Instead, this corn casserole is made completely from scratch but is still creamy, sweet, and super comforting.

    Should you use fresh or frozen corn?

    Like most things when they’re made with fresh ingredients they almost always taste better and that goes for this corn casserole too!

    It’s still absolutely delicious if you use frozen or canned corn and it also means you can make this all year round but I’ve got a tip that you’ll need to bear in mind if you don’t use fresh;

    Pro Tip: Frozen and canned corn will be wetter than fresh so make sure to pat it dry before using especially after thawing frozen corn.

    Can you make this ahead of time?

    Yes, you can prep this whole casserole a day in advance and keep it in the fridge until you are ready to bake.

    If you’ve already baked the corn casserole then you can keep it in the fridge for up to 3 days before reheating. Because this is an egg-based casserole it needs to be refrigerated and is best served fresh.

    What to serve with this?

    This casserole is an incredible side dish and it’s always a huge hit served with roast meats such as roast chicken, beef, or ham.

    It’s also perfect for serving at Thanksgiving alongside your roast turkey and other must-have sides like this green bean casserole!

    Can I freeze this?

    Yes, leftovers or pre-made corn casserole can be frozen for up to 3 months. Make sure to cover the baking dish in plastic wrap and aluminum foil before freezing and thaw it completely before reheating.

    If you love this recipe try these out!

    • Photo of a green bean casserole in a white serving dish

      Green Bean Casserole

    • A chicken casserole with a serving removed and a spoon inside the baking dish.

      Chicken Casserole

    • A sweet potato casserole topped with marshmallows and pecans.

      Sweet Potato Casserole

    • Turkey Casserole

    • A delicious peach cobbler topped with two scoops of vanilla ice cream.

      Peach Cobbler

    If you’ve tried this Corn Casserole recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Print
    5 from 12 votes

    Corn Casserole

    A comforting and delicious corn casserole made with gruyere cheese and fresh thyme. Check out our step by step photos and helpful tips above!
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8 - 10 servings
    Calories 703kcal
    Author John Kanell

    Ingredients

    • 6 Tbsp. butter divided
    • 5 cups corn divided
    • 1 ½ cups chopped yellow onion 1 medium
    • 2 cloves garlic minced
    • 2 Tbsp. all-purpose flour
    • 3 cups milk
    • 2 Tbsp. fresh thyme leaves plus additional, for garnish
    • 1 Tbsp. honey optional
    • 2 tsp. kosher salt divided
    • 1 tsp. pepper
    • 1 1/2 cups grated gruyere or Swiss cheese divided
    • 8 eggs lightly beaten

    Instructions

    • Preheat oven to 350°F.
    • Melt 2 tablespoons butter in a Dutch oven over medium heat.
    • Add 2 cups corn; cook, without stirring much, until toasted, about 8 minutes.
    • Transfer toasted corn to a plate; return pan to heat.
    • Add another 2 tablespoons butter to pan, along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
    • Add remaining 2 tablespoons butter to pan; let melt. Stir flour into butter and onions. Cook, stirring, 2 minutes.
    • Whisk in milk until combined. Remove from heat.
    • Stir in all corn, thyme, honey (if using), salt, and pepper, and cheese. Let cool 10 minutes.
    • Stir in beaten eggs; transfer to a 13x9-inch casserole dish. Sprinkle remaining ½ cup cheese over casserole.
    • Bake until golden brown and set, about 45 minutes.

    Video

    Notes

    • If you don’t want to splurge on Gruyere, Swiss cheese is a perfectly delicious stand in.
    • Fresh corn is best for this recipe, but frozen corn will work, too! Just be sure to thaw it and pat 2 cups dry before you toast it to reduce spattering and to hasten browning.
    • Not a fan to thyme? Try any soft herb, such as parsley, dill, or basil.
    • You can make this casserole a day ahead of time. Cover it tightly with plastic wrap, and refrigerate until ready to bake. Let come to room temperature for 30 minutes before baking.

    Nutrition

    Calories: 703kcal | Carbohydrates: 34g | Protein: 40g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 296mg | Sodium: 966mg | Potassium: 539mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1952IU | Vitamin C: 14mg | Calcium: 1077mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Buttermilk Biscuits
    Green Bean Casserole »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    573 shares