Cheesy creamy corn casserole is a rich, savory baked corn dish made with a smooth béchamel sauce and a layer of melted cheese. This easy corn casserole is a comforting, crowd-pleasing side dish perfect for family dinners and gatherings.
This cheesy, creamy corn casserole is one my aunt brought to a family dinner years ago, and somehow it’s been on our table ever since. It’s one of those highly requested dishes we all reach for—warm, familiar, and always the first to disappear once it’s out of the oven, if we can wait for it to cool.
Why you’ll love this Cheesy Corn Casserole
- Ultra creamy and cheesy with a velvety homemade béchamel sauce
- Perfectly balanced texture — sweet corn with just a little bite in a rich, creamy sauce
- Simple pantry ingredients you probably already have – Corn, butter, flour, milk and cheese — that’s really it.
- Crowd-pleasing side dish that works for weeknights or special dinners
- Golden, bubbly top – that looks impressive, but takes just a quick broil.
Ingredients & Notes
- Corn – we use frozen corn for this recipe, but you can also use canned corn and skip the step to boil the corn.
- Cheese – a mix of cheddar and mozzarella is our favorite. A little parmesan on top would be just as good if you want to add a deeper, savory finish.
- Béchamel (White Sauce) – Made with butter, flour, milk, and cheese, it brings everything together. Let it thicken enough to coat the corn evenly so the casserole bakes up creamy, not loose.
How to make Cheesy Corn Casserole?
Prepare frozen corn
Boil the corn until just tender, then drain well.
Make the white sauce
Whisk the flour into melted butter until smooth and lightly fragrant. Slowly add the milk, whisking until silky and lump-free.
Cook until the sauce coats the back of a spoon. Stir in the cheese and peppers until smooth.
Add the corn and bake the casserole
Fold in the corn until evenly coated.
Top with mozzarella and oregano before baking. Let rest briefly before serving so it sets.
Recipe Tips
- Drain the corn – Drain the corn well so the casserole stays creamy, not watery.
- Bechamel tip – Let the béchamel thicken until it coats the back of a spoon.
- Make ahead – you can assemble the corn casserole and store it in the fridge. Bake it before serving so it’s warm!
Variation Ideas For Corn Pie
- Add some heat – add chopped green chilies or jalapeños for a little kick.
- Experiment with cheese – mix in or top with parmesan for a deeper, savory flavor.
- Build more flavor – sauté onions or garlic before adding to the sauce.
- Add some crunch – mix in finely chopped bell peppers for texture.
- Turn it into a meal – stir in cooked, shredded chicken or keema.
- Add a crispy top – sprinkle buttered breadcrumbs before baking.
- Freshen it up – fold in chopped cilantro or parsley at the end.
Serving suggestions
This is a hearty side dish perfect for a dawaat, potluck or even a BBQ!
We love to serve this with meats like Tandoori Chicken, or Seekh Kabab, or even Chapli kabab!
Recipes you’ll love
If you’re looking for more delicious side dishes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Cheesy Creamy Corn Casserole
Ingredients
White Sauce (Béchamel)
- ½ cup butter
- ½ cup all-purpose flour
- 2 –2½ cups milk room temperature
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ½ cup shredded cheddar cheese
Corn Casserole
- 3 cups corn kernels frozen, no need to thaw
- 2 cups shredded mozzarella cheese
- 1 teaspoon oregano
- Salt to taste
Instructions
- Bring a pot of water to a boil. Add salt and the corn. Boil for 3–4 minutes, then drain very well and set aside.
- In a separate pot over low heat, melt the butter. Once melted, add the flour and whisk continuously. Cook for 1–2 minutes, until lightly fragrant and small bubbles begin to form (do not let it brown).
- Slowly add the milk, whisking constantly to prevent lumps. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Stir in the black pepper, white pepper, and cheddar cheese. Mix until smooth and fully combined. Taste and adjust salt if needed.
- Add the drained corn to the sauce and mix well.
- Spread the mixture evenly into a greased 10 by 6 -inch baking dish. Top with shredded mozzarella and sprinkle oregano over the cheese.
- Bake at 350°F for 18–22 minutes, or until the cheese is melted and bubbling around the edges. Broil for 1–2 minutes, watching closely, until lightly browned on top.
- Let stand for 5–10 minutes before serving to allow it to set.
Notes
- You can use an 8×8-inch pan for this recipe as well. Add 3-5 minutes of cooking time for a thicker casserole.