Cheesy Baked Corn


  • 6 slices bacon, finely chopped
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 4 ounces cream cheese, cubed
  • 2 + 1/2 cups grated extra-sharp cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 pounds fresh or frozen corn kernels
  • coarse salt and freshly ground black pepper

  1. Heat oven to 375° F. Butter a 9x13-inch casserole pan.
  2. In a 6-quart saucepan over medium heat cook bacon until browned stirring occasionally. Drain off grease.
  3. Add butter and garlic cook until fragrant 1-2 minutes.
  4. Whisk in flour and cook 2-3 minutes. Whisk in milk and bring to a boil, maintain a simmer and cook until thickened, stirring constantly 2-3 minutes.
  5. Turn heat down to low and stir in cream cheese, cheddar and paprika, continue stirring until cheese is completely melted.
  6. Remove from heat and stir in corn, season with salt and pepper to taste.
  7. Pour into the prepared pan and bake until bubbly and top is golden brown 35-40 minutes.

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