This isn't just a side dish; it is the golden hour of your dinner table. Imagine the sweetness of summer corn suspended in a custard-like, savory soufflé, held together by ribbons of melting cheddar. It is impossibly moist, rich with butter, and boasts a caramelized, bubbly crust that demands to be broken into. This is comfort food refined to its absolute peak.
The Pantry & Stats 🧀 Prep Time: 5 Minutes | Cook Time: 45 Minutes | Servings: 8-10
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn (do not drain)
1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
1 cup sour cream (full fat is best for texture)
½ cup unsalted butter, melted and slightly cooled
2 large eggs, lightly beaten
2 cups sharp cheddar cheese, shredded (divided)
1 tablespoon fresh chives or parsley, chopped (for garnish)
½ teaspoon smoked paprika (optional, for depth)
The Method
🥣 Preheat and Prep. Begin by heating your oven to 375°F (190°C). Grease a 9x9 inch baking dish or a deep cast-iron skillet generously with butter. The hot oven is crucial for creating that golden, caramelized exterior while keeping the center soft.
🌽 The Wet Mixture. In a large mixing bowl, combine the drained whole corn, the cream-style corn, sour cream, melted butter, and beaten eggs. Whisk these together until fully incorporated. Chef's Tip: Ensure your melted butter isn't piping hot when adding the eggs to avoid scrambling them; lukewarm is perfect.
✨ The batter comes together. Gently fold in the box of corn muffin mix and the smoked paprika. Stir just until the dry powder disappears. Over-mixing can make the texture tough, so use a gentle hand. Fold in 1 ½ cups of the shredded cheddar cheese, reserving the rest for the topping.
🔥 Bake to Perfection. Pour the batter into your prepared dish. Bake uncovered for 35 minutes. Remove from the oven carefully and sprinkle the remaining ½ cup of cheddar cheese over the top. Return to the oven and bake for another 10-15 minutes, or until the top is golden brown and the center is set but still slightly jiggly (like a firm pudding).
🌿 The Finish. Remove from the oven and let it rest for at least 5-10 minutes. This resting period allows the casserole to set structurally so you can get that perfect slice. Garnish with fresh chopped chives before serving hot.
Common Questions
Can I make this ahead of time? ❄️ Absolutely. You can assemble the batter in the baking dish, cover it tightly, and refrigerate it up to 24 hours before baking. Just add about 5-10 minutes to the bake time if it's going into the oven cold.
Can I use fresh corn instead of canned? 🌽 Yes! Use about 1.5 to 2 cups of fresh corn kernels cut from the cob. However, you must still use the cream-style corn (or a homemade equivalent) as it provides the essential binding liquid and sweetness for the texture.
Is this dish spicy? 🌶️ Not as written, but it adapts beautifully. If you want a "Mexican Street Corn" vibe, stir in a small can of diced green chiles or a pinch of cayenne pepper into the batter before baking.
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