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Corn Casserole

Light, fresh, and oh so good! This is a perfect summer-time side dish!

Course Side Dish
Cuisine American
Keyword Cheesy Casserole, Corn Casserole, Creamy Corn Casserole
Prep Time 30 minutes
Cook Time 15 minutes
Servings 9
Author Amanda Rettke


  • 5 cups canned corn, drained
  • 1 large egg
  • 1/4 cup half-and-half
  • 1/2 teaspoon kosher salt
  • 1 cup finely grated Parmesan cheese, divided
  • 2 teaspoons finely chopped fresh basil leaves, divided
  • 1/4 cup jalapeno, finely diced
  • 1/2 cup shallots, finely diced


  1. Heat oven to 350°F.

  2. In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.

  3. 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.

  4. 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.

Recipe Notes

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