Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

baked corn in a baking dish with gold spoon

Easy Crunchy Creamy Baked Corn

This baked corn casserole is deliciously creamy with a crunchy cornflake topping, has savory notes from garlic and green onions, and lightly sweetened with a bit of honey. It's balanced with cream cheese and flaky salt. Uses frozen sweet corn, no canned ingredients!
Author: Amanda Paa
Yield: 8 servings
Prep Time :10 minutes
Cook Time :25 minutes

Ingredients

  • 2 tablespoons butter
  • 5 green onions, white and light green parts finely chopped (keep dark green tops for finishing)
  • 3 cloves garlic, minced
  • 8 ounces softened cream cheese, cut into 8 chunks (full fat)
  • 3/4 cup whole milk (must be whole milk)
  • 3 tablespoons runny honey
  • 1 teaspoon kosher salt
  • 12 cracks fresh ground pepper
  • 1/4 teaspoon crushed red pepper flakes (can increase to 1/2 teaspoon if you like a little more spice)
  • 1 large egg, thoroughly whisked
  • 20 ounces frozen sweet corn (I prefer to use organic)
  • Topping: 1 1/4 cups finely crushed corn flakes (measured after crushing) + 2 tablespoons melted butter. Mix these together.
  • Flaky salt

Instructions 

  • Preheat oven to 375 degrees F. Melt butter in a medium size saucepan over medium low heat. Add onions and garlic, stirring to coat with butter. Add 1/4 teaspoon kosher salt, and cook for 4 to 5 minutes until softened.
  • Add cream cheese and stir to help the cream cheese start to melt, for about a minute. Then add milk, honey, remaining 3/4 teaspoon salt, and pepper, red pepper flakes. Turn heat up to medium, stirring to combine and continue melting the cream cheese. Bring ingredients to a soft simmer (not a boil) for about 3 to 4 minutes, until sauce is smooth and looks a bit thickened.
  • Add frozen corn to sauce and remove from heat. Stir to coat corn. Then stir in egg. Put mixture into a greased 7x10 inch baking pan (or baking pan of similar size). Top with cornflakes.
  • Bake for 25 minutes, then broil for 2 to 3 minutes to crisp up the cornflakes. Let sit 5 to 10 minutes before eating (so it can set a bit). Top with flaky salt and minced green onion tops.
  • *You can make the corn mixture a full day ahead, remove from fridge and top with the cornflakes right before baking.