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5.0 from 12 votes

Corn Casserole

Light, fresh, and oh so good! This is a perfect summer-time side dish!

Prep Time
30 mins
Cook Time
30 mins
Servings: 9
Course: Side Dish
Cuisine: American

Ingredients

  • 5 cups canned corn, drained
  • 1 large egg
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • 1 cup Parmesan cheese, grated and divided
  • 2 teaspoons fresh basil leaves, finely chopped and divided
  • ¼ cup jalapeño, finely diced
  • ½ cup shallots, finely diced

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.
  3. Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.
  4. Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.

Notes

  • Refrigerate leftovers in an airtight container for up to 3 days.