Cheesy Corn Recipe

Prep corn and dairy

If using fresh corn, cut kernels from 4 medium ears to yield about 4 cups. If using frozen, thaw and drain well. Grate the cheddar and parmesan and bring cream cheese to near room temperature so it blends smoothly.

Sweat onion and garlic

Preheat oven to 375°F (190°C) if you plan to bake with the topping; otherwise you can finish on the stove. In a large skillet or sauté pan over medium heat, melt 3 tablespoons butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux and cream base

Push the onion mixture to one side, add 1 tablespoon flour to the pan and stir into the butter and onion to form a light paste. Cook 1 minute to remove the raw flour taste. Slowly whisk in 1 cup milk, scraping the pan to incorporate browned bits, then whisk in 1 cup half-and-half (or cream) until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Combine cheeses and corn

Reduce heat to low. Add the softened cream cheese in pieces and stir until smooth. Gradually stir in 1 1/2 cups grated cheddar and 1/2 cup grated parmesan, stirring until melted and incorporated. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Add the 4 cups corn kernels and fold to coat. Cook on low 2–3 minutes just to heat the corn through and let flavors meld; do not boil.

Finish and garnish

Taste and adjust seasoning with more salt/pepper if needed. Stir in sliced chives if using. If serving immediately and not baking, transfer to a serving dish and top with remaining extra cheddar if desired; the residual heat will melt it.

Prepare topping and bake

If you want a crunchy browned top, mix 1/2 cup panko with 1 tablespoon melted butter and 1/4 cup extra grated cheddar in a small bowl. Spoon the cheesy corn into a buttered 9x9-inch or similar ovenproof dish, sprinkle the breadcrumb-cheese mixture evenly over the surface, and bake in a preheated 375°F (190°C) oven for 12–15 minutes until bubbling and the top is golden. For extra color, broil 1–2 minutes while watching closely.