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5 from 4 votes

Corn Casserole

Light, fresh, and oh so good! This is a perfect summer-time side dish!
Prep Time30 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Cheesy Casserole, Corn Casserole, Creamy Corn Casserole
Servings: 9
Author: Amanda Rettke


  • 5 cups canned corn, drained
  • 1 large egg
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • 1 cup Parmesan cheese, grated and divided
  • 2 teaspoons fresh basil leaves, finely chopped and divided
  • ¼ cup jalapeno, finely diced
  • ½ cup shallots, finely diced


  • Preheat oven to 350°F.
  • In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.
  • Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.
  • Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.


Refrigerate leftovers in an airtight container for up to 3 days.