Can I use fresh corn for this cheesy baked corn recipe?

Sure! Fresh corn would be delicious in this corn casserole! I'd recommend cutting 1.5 cups or so of fresh corn kernels from the cob and then following the instructions as directed in the recipe. The corn kernels will cook quickly right in the casserole so there's no need to cook them before adding them in.

Baked Cheesy Corn Casserole

Cheesy Baked Corn Casserole

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This cheesy baked corn casserole is the perfect side dish for your holiday table! It’s loaded with cheesy, creamy corn and topped with crispy Ritz crackers and the best part is you can use frozen corn!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Stove Top + Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 tablespoons butter
16 oz. frozen corn kernels
1/2 small onion, diced
2 cloves garlic, thinly sliced
2 tablespoons flour
1 cup whole milk
8 oz. sharp white cheddar
16 Ritz crackers, crushed
sliced chives for garnish
Kosher salt
fresh cracked pepper

Instructions

Add butter to a large sauté pan and heat over medium heat.
Add diced onion along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes. Reduce heat to medium low if the butter is sputtering too much or if the onions start to turn brown.
Add garlic and cook, stirring frequently for 1 minute.
Add flour and cook, stirring frequently for 1 minute.
Slowly stir in whole milk along with a couple large pinches of salt and pepper until mixture becomes smooth and creamy. Cook over medium to medium low heat for about 3 minutes, stirring frequently, until the milk is warmed through a bit.
Add about 2/3 of the shredded cheese, reduce heat to low stirring until melted and the sauce begins to thicken.
Stir in frozen corn along with a few large pinches of salt and pepper.
Transfer the mixture to a small greased baking dish and cover with remaining cheese.
Bake uncovered at 400 degrees for 10 minutes.
Then add crushed crackers and bake for another 5 minute.
Broil for 1-2 minutes until the crackers get dark golden brown.
Let cool just a few minutes, garnish with chives, and then dig in and enjoy!

Notes

This makes a small batch of corn casserole, about an 8×8 baking dish. If you’re looking for a 9×13 pan of corn casserole, just double the recipe! You may need to bake for just a few extra minutes to ensure that it’s heated through.
If your family doesn’t like onions, try dicing them super fine and they’ll blend right in with the cheese sauce! You’ll still get all the flavor without the diced onion texture.

Find it online: https://midwestfoodieblog.com/baked-cheesy-corn-casserole/