Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 tablespoons (85 g) unsalted butter
- 6 cups (840 g) sweet corn kernels (fresh, or frozen thawed and drained), divided
- 1/2 cup (120 ml) whole milk
- 1 cup (240 ml) half-and-half
- 2 large eggs
- 1/2 cup (120 g) sour cream
- 2 tablespoons (16 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 cup (100 g) shredded sharp cheddar cheese
- 2 tablespoons sliced chives or green onions (plus more to finish)
- 3/4 cup (45 g) panko breadcrumbs
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- 2. Brown 6 tbsp butter in a saucepan; immediately pour into a heatproof bowl.
- 3. Blend 1 1/2 cups corn with milk until mostly smooth; keep remaining corn whole.
- 4. Whisk half-and-half, eggs, sour cream, flour, sugar, salt, pepper, paprika; whisk in most of the browned butter.
- 5. Stir in corn (pureed and whole), cheddar, and chives; pour into dish.
- 6. Toss panko with 2 tbsp of the browned butter; sprinkle on top. Bake 40–45 min until set (165°F/74°C center).
- 7. Rest 10 min; drizzle remaining browned butter and scatter more chives before serving.
Why You’ll Love This Recipe
- Custardy and rich, not heavy: The corn is folded into an egg-and-dairy base that bakes up spoonable and silky.
- Browned butter makes it taste “special”: That nutty finish turns sweet corn into cozy, restaurant-level comfort food.
- Lightly crisp top: Buttery panko adds just enough crunch to contrast the creamy center.
- Holiday-worthy but easy: Simple ingredients, straightforward steps, and it holds well for potlucks.
Grocery List
- Produce: sweet corn kernels (fresh or frozen), chives or green onions
- Dairy: unsalted butter, whole milk, half-and-half, sour cream, sharp cheddar cheese
- Pantry: all-purpose flour, granulated sugar, kosher salt, black pepper, smoked paprika, panko breadcrumbs
Full Ingredients
Casserole Base
- Unsalted butter: 6 tablespoons (85 g), plus more to grease the dish
- Sweet corn kernels: 6 cups (840 g), divided (fresh cut from the cob, or frozen thawed and well-drained)
- Whole milk: 1/2 cup (120 ml)
- Half-and-half: 1 cup (240 ml)
- Large eggs: 2
- Sour cream: 1/2 cup (120 g)
- All-purpose flour: 2 tablespoons (16 g)
- Granulated sugar: 2 tablespoons (25 g)
- Kosher salt: 1 1/2 teaspoons
- Black pepper: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon
- Sharp cheddar cheese, shredded: 1 cup (100 g)
- Chives or green onions, thinly sliced: 2 tablespoons, plus more for serving
Lightly Crisp Topping
- Panko breadcrumbs: 3/4 cup (45 g)
- Browned butter (from above): 2 tablespoons for the topping (the remainder goes into the custard and for finishing)
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Generously butter a 9×13-inch baking dish (or a similar 3-quart casserole dish). This helps prevent sticking and adds flavor around the edges.
Step 2: Brown the butter for a nutty base
In a small saucepan over medium heat, melt 6 tablespoons (85 g) unsalted butter. Continue cooking, stirring and scraping the bottom with a heatproof spatula, until the butter foams and you see golden-brown bits forming and the aroma turns nutty, like toasted hazelnuts.
This usually takes 4 to 7 minutes, depending on your stove and pan. As soon as it’s browned, immediately pour it into a heatproof bowl to stop the cooking (butter can go from browned to burned quickly in a hot pan).
Step 3: Make a “creamed corn” puree
To create that classic creamed-corn texture without using canned creamed corn, blend part of the corn.
Add 1 1/2 cups (about 210 g) of the corn kernels to a blender along with 1/2 cup (120 ml) whole milk. Blend until mostly smooth (a little texture is great). Set aside.
Step 4: Whisk the custardy batter
In a large bowl, whisk together:
1 cup (240 ml) half-and-half, 2 large eggs, 1/2 cup (120 g) sour cream, 2 tablespoons (16 g) flour, 2 tablespoons (25 g) sugar, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
Whisk in most of the browned butter, reserving 2 tablespoons for the panko topping and 1 to 2 teaspoons to drizzle at the end (if you’d like a stronger browned-butter finish).
Step 5: Fold in corn, cheese, and chives
Add the blended corn mixture to the bowl, then fold in the remaining 4 1/2 cups whole corn kernels, 1 cup (100 g) shredded sharp cheddar, and 2 tablespoons sliced chives or green onions.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Step 6: Add the buttery crisp topping
In a small bowl, toss 3/4 cup (45 g) panko with the reserved 2 tablespoons browned butter until evenly moistened. Sprinkle the panko evenly over the surface of the casserole.
Step 7: Bake until set and golden
Bake at 375°F (190°C) for 40 to 45 minutes, until the top is golden and the center is set. For best accuracy, check the center with an instant-read thermometer; it should read 165°F (74°C).
The casserole should look custardy (not dry), with a gentle jiggle in the very center when you nudge the dish.
Step 8: Rest, finish with browned butter, and serve
Let the casserole rest for 10 minutes so it firms up into perfect spoonable squares.
If desired, warm the last 1 to 2 teaspoons browned butter slightly (so it drizzles easily) and spoon it lightly over the top right before serving. Finish with a small handful of extra sliced chives or green onions.
Pro Tips
- Drain thawed frozen corn well: Excess water can make the casserole looser. After thawing, pat corn dry with a clean towel or paper towels.
- Watch the butter closely: Browned butter changes quickly near the end. When you smell toasted nuttiness and see amber color, pour it out.
- For a firmer slice: Bake to 170°F (77°C) in the center, then rest a full 15 minutes. (Still creamy, just more set.)
- Make the top extra crisp: Broil on High for 60–90 seconds at the end, watching constantly to prevent burning.
- Use fresh corn when you can: Cut kernels from 8 to 9 ears of corn for about 6 cups. Fresh corn gives the sweetest pop and best texture.
Variations
- Jalapeño-lime: Add 1 finely chopped jalapeño (seeds removed for milder heat) and 1 teaspoon lime zest. Swap cheddar for pepper jack.
- Herby browned-butter corn: Add 1 teaspoon chopped fresh thyme or 2 tablespoons chopped parsley to the custard. Finish with a pinch of flaky salt.
- Gluten-free: Replace flour with 1 tablespoon (8 g) cornstarch (whisk it in thoroughly). Use gluten-free panko for the topping.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat: For best texture, reheat covered with foil in a 350°F (175°C) oven for 15 to 20 minutes, then uncover for 5 minutes to re-crisp the top. Individual portions can be microwaved for 60 to 90 seconds, but the topping will soften.
Make-ahead: Mix the filling (including cheese and corn) up to 24 hours ahead and refrigerate in a covered bowl. When ready to bake, pour into the buttered dish, add the panko topping, and bake as directed (you may need an extra 5 minutes if the mixture is very cold).
Freeze: For best results, freeze baked and cooled portions (tightly wrapped) for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (175°C) until hot throughout.
Nutrition (per serving)
Approximate (based on 8 servings): 320 calories, 10 g protein, 30 g carbohydrates, 18 g fat, 9 g saturated fat, 2 g fiber, 9 g sugar, 560 mg sodium.
