White Cheddar Baked Corn has a special place in my heart, and I can't help but smile every time I make it. I remember my grandma whipping it up during family gatherings, her laughter ringing through the kitchen as we all eagerly awaited this cheesy dish. There's just something magical about corn, especially when it's enveloped in creamy white cheddar goodness and baked until bubbly. It’s comfort food that brings everyone together, and it’s perfect for those cozy fall nights when the leaves are turning and the air feels crisp. This dish is a celebration of flavors, evoking memories of laughter, warmth, and the joy of sharing a meal with loved ones.

This White Cheddar Baked Corn is not just a recipe; it’s a tradition that makes any occasion feel special. Whether you're serving it at a holiday feast or enjoying it as a side for a weeknight dinner, it’s sure to impress. It’s creamy, cheesy, and just a little bit indulgent, making it the perfect side dish to complement any hearty meal. So, let’s dive into this delightful recipe that’s bound to become a family favorite!

Why You’ll Love "White Cheddar Baked Corn"

Quick and easy to prepare, perfect for busy weeknights.
Minimal ingredients mean less fuss and more flavor.
A family-friendly dish that appeals to both kids and adults.
Great for potlucks or gatherings; it’s always a crowd-pleaser.
Can be made ahead of time and reheated, making it freezer-friendly.
The creamy, cheesy goodness is comfort food at its finest!

Ingredients You’ll Need

6 ears of corn, husked and kernels cut off the cob
2 tablespoons butter (unsalted for better flavor control)
2 cloves garlic, minced (fresh garlic gives the best flavor)
2 tablespoons all-purpose flour (for thickening the sauce)
1 ¼ cups whole milk (for a creamier texture, you can use half-and-half)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (freshly ground is preferred)
¼ teaspoon smoked paprika (for a hint of smokiness)
1 ½ cups shredded sharp white cheddar cheese (feel free to use a mix of cheeses for depth)
2 tablespoons chopped fresh chives (for garnish and flavor)

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures it's ready for our cheesy creation as soon as we're done mixing!

Prepare the Corn

Next, husk the six ears of corn. Make sure to remove all the silk too; no one likes that in their dish!
Using a sharp knife, carefully cut the kernels off the cob. You want to get as close to the cob as possible without cutting into it. This will give you the sweetest kernels!

Make the Sauce

In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Let it bubble just a bit, but don’t let it brown.
Add the 2 cloves of minced garlic and sauté for about 1 minute, until it’s fragrant. You want that garlic goodness to permeate the butter.
Sprinkle in the 2 tablespoons of all-purpose flour, stirring constantly for about 1-2 minutes. This will help thicken our sauce. Don’t worry if it looks a bit clumpy; it’ll smooth out!
Gradually pour in the 1 ¼ cups of whole milk while whisking. Keep stirring until the mixture thickens up, which should take about 3-4 minutes. You want it to be creamy and velvety!

Combine Ingredients

Now, it’s time to add flavor! Stir in the ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of smoked paprika. This is where the magic happens!
Add the fresh corn kernels and 1 ½ cups of shredded sharp white cheddar cheese, stirring until everything is well combined and the cheese starts to melt into the sauce. Oh, that cheesy goodness!

Assemble and Bake

Transfer the mixture into a greased baking dish. Make sure to spread it out evenly so every bite is full of cheesy corn goodness!
Top with any remaining cheddar cheese for an extra gooey layer on top.
Bake in your preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly. You’ll know it’s ready when you can’t resist the smell wafting through your kitchen!

Variations

Add diced jalapeños for a spicy kick.
Use seasonal vegetables like zucchini or bell peppers for added flavor and nutrition.
Swap the white cheddar for a mix of mozzarella and gouda for a different cheese experience.
Make it lighter by using low-fat milk and reduced-fat cheese.
Try it with a sprinkle of fresh herbs like thyme or rosemary for a fragrant twist.

Serving and Storage Tips

Serving

Serve your White Cheddar Baked Corn hot, straight from the oven, for that ultimate creamy experience. It pairs wonderfully with roasted meats or as part of a hearty vegetarian meal. Don’t forget to sprinkle some extra fresh chives on top for a pop of color and flavor!

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Reheat it in the oven or microwave, adding a splash of milk to revive the creaminess if needed.

Helpful Notes

For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
If you’re dairy-free, try using almond milk and a dairy-free cheese alternative.
Consider adding cooked bacon or ham for a savory twist.
Fresh corn is best, but you can use frozen corn in a pinch; just thaw and drain it first.
Feel free to adjust the seasonings to your taste; a little extra smoked paprika can add great depth!

Frequently Asked Questions

Can I freeze White Cheddar Baked Corn?

Yes, you can freeze White Cheddar Baked Corn! Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2 months. When you're ready to enjoy it again, just thaw in the refrigerator overnight and reheat in the oven until warm.

What can I use as a substitute for whole milk?

You can substitute whole milk with several options! Try using 2% milk for a lighter version, or almond milk for a dairy-free alternative. Heavy cream can also work for a richer texture, just be sure to dilute it with a bit of water to avoid making it too thick.

How can I make this recipe spicier?

To amp up the spice in your White Cheddar Baked Corn, add diced jalapeños or a pinch of cayenne pepper to the mixture. You could also mix in some hot sauce or red pepper flakes for an extra kick! Adjust according to your heat preference for the perfect balance.

Final Thoughts

There you have it — a delightful journey into the world of White Cheddar Baked Corn! I truly hope you give this recipe a try; it’s one that will surely become a staple in your home. Remember, cooking is all about enjoying the process and creating beautiful memories around the table. So gather your loved ones, whip up this cheesy goodness, and savor every bite together. Trust me, once you make this dish, you’ll find yourself making it again and again, sharing it with friends, and passing it down through generations. Happy cooking!

White Cheddar Baked Corn

Author: Emily Parker
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and cheesy corn dish baked to perfection.

Instructions

Preheat your oven to 350°F (175°C).
Husk the corn and cut the kernels off the cob.
Melt the butter in a pan over medium heat.
Add minced garlic and sauté for 1 minute.
Stir in flour and cook for 1-2 minutes.
Gradually add milk, stirring constantly until thickened.
Stir in salt, pepper, and smoked paprika.
Add corn and cheese to the mixture, stirring until well combined.
Transfer to a baking dish and top with remaining cheese.
Bake for 25-30 minutes until golden and bubbly.

Notes

For a spicy kick, add a pinch of cayenne pepper.
Use fresh corn for the best flavor.
Garnish with extra chives before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg

Keywords: White Cheddar Baked Corn, Corn Recipe, Cheesy Corn