Cheesy Corn Bake

A comforting cheesy dish featuring sweet corn and creamy cheese, perfect as a side or a party appetizer.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 380

Main Ingredients

4 pieces corn on the cob (or 500g / 1 lb frozen corn) Use frozen corn for convenience.
4 tsp olive oil
2 tbsp butter Unsalted butter helps control salt.
2 cloves garlic, minced Fresh garlic provides a bigger flavor.
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large red onion, finely chopped
250 g shredded Monterey Jack cheese Monterey Jack melts beautifully.
1 piece jalapeño, finely chopped Optional for spice.
250 g cream cheese, softened
3/4 cup sour cream
3/4 cup mayonnaise
3/4 tsp salt
115 g can green chillies, chopped
3 pieces shallots, finely sliced
Coriander, chopped For garnish.
Green chillies or jalapeño, sliced For garnish.

Preparation

Preheat the oven to 160°C (320°F).
Cut the corn off the cob or leave frozen corn straight from the bag.
Melt 1 tbsp butter and add 2 tsp olive oil in a skillet over high heat. Then add half the corn and half the garlic, cooking for 3 minutes until the corn turns golden.
Transfer the corn to a bowl and repeat with the remaining corn and garlic, adding more oil if necessary.
Add both diced bell peppers and chopped onion to the hot skillet, sauté for 2 minutes until softened, then add to the bowl with corn.
Stir in half the shredded cheese, the jalapeño, cream cheese, sour cream, mayonnaise, salt, and green chillies until smooth and creamy.
Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.

Baking

Bake for 30 minutes, or until the top is golden and the edges are bubbling.
Let rest for 5 minutes before scattering sliced shallots and chopped coriander on top.

Time-saver: Use frozen corn to save time. For variation, add smoked paprika or swap jalapeño for chipotle for a smoky kick.