Creamy Baked Parmesan Corn

This baked Parmesan corn is my go-to side dish when I want something creamy and comforting without much fuss. It’s a simple way to dress up canned corn into something special for weeknight dinners or potlucks.

I remember trying this after a hectic day and it quickly became a favorite with my family. It’s easy and comforting in a way that feels like a little celebration for busy nights.

Ingredients

• Two cans of sweet whole kernel corn: drained for convenience and sweetness
• Mayonnaise: adds creaminess that helps bind everything as it bakes
• Ground black pepper: for subtle warmth and depth
• Garlic salt: for savory seasoning — choose a quality brand with balanced garlic flavor
• Sugar: enhances the natural sweetness of the corn without overpowering the dish
• Grated Parmesan cheese: adds sharp, salty flavor that’s the star here
• Shredded Parmesan cheese: melts beautifully on top for a golden crust
• Parsley flakes: for garnish to bring a fresh pop of color and mild herbal note

Instructions

Preheat The Oven:

Set your oven to 380 degrees Fahrenheit for even baking that melts and bubbles the cheese nicely.

Mix The Ingredients:

In a large bowl, combine the drained corn, mayonnaise, ground black pepper, garlic salt, sugar, grated Parmesan, and half of the shredded Parmesan cheese. Stir thoroughly with a spatula to coat all the corn evenly with the creamy mixture.

Transfer To Baking Dish:

Pour the corn mixture into a baking dish spreading it evenly for uniform baking.

Add The Final Cheese Layer:

Sprinkle the remaining shredded Parmesan cheese over the top to create that golden, crispy finish.

Bake Until Bubbly:

Place the baking dish in the oven and bake for 20 to 30 minutes. Watch for the cheese to melt completely and develop golden brown spots – this signals it is ready.

Serve With Garnish:

Remove from oven and serve immediately. If you like, sprinkle a little extra shredded Parmesan and parsley flakes on top for color and added flavor.

My favorite ingredient here is definitely the Parmesan cheese. Its sharp, nutty flavor lifts the sweetness of the corn beautifully. This dish reminds me of cozy family dinners where everyone wants just a little more cheese on their plate.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350 degrees until heated through to keep the cheese melty without overcooking.

Ingredient swaps

Swap mayonnaise for sour cream or Greek yogurt if you prefer a tangier creaminess Use fresh corn off the cob when in season by cutting kernels and adjusting the sugar slightly for sweetness Try smoked paprika or a sprinkle of cayenne for extra warmth and depth of flavor

Serving ideas

Pairs well with grilled chicken, roasted pork, or alongside a fresh green salad Add a squeeze of lime juice on top before serving to brighten the flavors Serve in small ramekins for a fun individual appetizer or side presentation

This baked Parmesan corn is a creamy and comforting side that’s easy to prepare and always a crowd-pleaser.

Frequently Asked Recipe Questions

→ Can I use fresh corn instead of canned?

Yes, fresh corn kernels can be used. For best results, simmer the fresh kernels briefly before mixing to soften them and release natural sweetness.

→ What kind of Parmesan cheese is best for this dish?

Using grated Parmesan cheese for mixing and shredded for topping ensures even cheese distribution and a melting golden crust.

→ How can I make this dish spicier?

Adding red pepper flakes or a pinch of cayenne pepper before baking will add a pleasant, spicy kick.

→ Is mayonnaise necessary for creaminess?

Mayonnaise adds a smooth richness and helps bind the corn and cheese, but sour cream or Greek yogurt can be used as alternatives.

→ Can I prepare this ahead of time?

Yes, mix the ingredients in advance and refrigerate. Bake just before serving to keep the cheese bubbly and fresh.