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This creamy Parmesan corn is my usual side when I want something cozy and simple. It turns canned corn into a tasty treat that’s perfect for a quick dinner or sharing with friends.
I first tried this after a really busy day and it quickly won my family over. It’s comforting and feels like a little treat after a hectic day.
Ingredients
- Sweet whole kernel corn (2 cans): drained to keep it just right and sweet
- Mayonnaise: gives that creamy texture and helps hold it all together during baking
- Garlic salt: adds savory flavor — try to pick a good brand for balanced garlic taste
- Ground black pepper: for gentle heat and flavor depth
- Sugar: boosts the corn’s natural sweetness without going overboard
- Grated Parmesan cheese: sharp and salty, the main flavor star
- Shredded Parmesan cheese: melts on top for a nice golden crust
- Parsley flakes: sprinkle on top for a fresh pop of green and mild herbal notes
Steps
- Heat the Oven First
- Turn your oven to 380 degrees Fahrenheit so the cheese melts evenly and gets bubbly.
- Mix Everything Well
- Grab a big bowl and toss together the drained corn, mayo, ground pepper, garlic salt, sugar, grated Parmesan, and half of the shredded Parmesan. Mix it well so the corn is coated in creamy goodness.
- Move to Baking Dish
- Dump the mix into a baking dish and spread it out nice and even for baking.
- Top with Cheese
- Sprinkle the rest of the shredded Parmesan on top to get a golden crispy layer when baked.
- Bake Until Hot and Browned
- Pop the dish in the oven and bake for 20 to 30 minutes. Look for the cheese to melt fully and get some golden brown spots—that’s your cue it’s ready.
- Garnish and Serve
- Take it out and eat right away. If you want, add extra Parmesan and parsley flakes on top for flavor and color.
Parmesan cheese is what really makes this dish for me. Its sharp, nutty taste pairs perfectly with the sweet corn. It always reminds me of family dinners where everyone asks for seconds.
Storage Tips
Keep leftovers in a sealed container in the fridge for three days. To heat it back up, cover with foil and warm in the oven at 350 degrees so the cheese stays melty without cooking too much.
Swap Ideas
If you want, switch mayo for sour cream or Greek yogurt to get a tangier creamy feel. Use fresh corn from the cob when it’s in season—cut the kernels and maybe add a little less sugar. You can also add smoked paprika or cayenne pepper to kick up the warmth and flavor.
Serving Suggestions
This side goes great with grilled chicken, roasted pork, or a fresh green salad. Squeeze some lime juice on top before serving to brighten things up. You can also serve it in little ramekins for a fun, individual dish.
This baked Parmesan corn is a creamy and cozy side that’s quick to fix and loved by everyone.
Frequently Asked Cooking Questions
- → Can I use fresh corn instead of canned?
Definitely! Fresh corn works fine. Just simmer the kernels first to soften them up and bring out their natural sweetness before mixing.
- → What kind of Parmesan cheese is best for this dish?
Grated Parmesan mixed in and shredded Parmesan on top give you the best melt and golden crust.
- → How can I make this dish spicier?
Throw in some red pepper flakes or a pinch of cayenne before baking for a nice little kick.
- → Is mayonnaise necessary for creaminess?
Mayonnaise makes it creamy and helps hold everything together, but sour cream or Greek yogurt work well too.
- → Can I prepare this ahead of time?
Yep, you can mix it up ahead and keep it in the fridge. Just bake right before eating to keep it bubbling and fresh.