Parmesan Corn Casserole is delicious and perfect for summer. The corn flavor is huge and parmesan cheese adds a delicious contrast!
Summer is just around the corner and we eat a lot of corn on warm days. It already feels like summer here in Arizona, so we’ve been thinking a lot about corn, a summer staple, and new tasty ways we can use it in recipes. I got together with one of my girlfriends on Friday night for some appetizers and to hang out. Since we love to cook together, we decided to make this Parmesan Corn Casserole. It was super easy to make and tasted fantastic! It was a great way to include corn with our dinner and our kids loved it too!
PARMESAN CORN CASSEROLE
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We love easy casserole recipes! We’ve eaten and created many different types of casseroles. My mom made us amazing casseroles growing up, and now I have the joy of making casseroles for my families. They are great as side dishes, but can also be perfect family dinners since you can add different ingredients to include meat or vegetables.
Country Crock Original is great as a spread and for cooking with. Since it delivers an amazing country-fresh taste without any trans fat or hydrogenated oils, we replaced the butter in this corn casserole recipe with Country Crock. We loved that there were a lot less saturated fat and fewer calories than butter and when we have to consider wearing bathing suits any day now. I’m always looking for ways to save on fat and calories this time of year. This easy corn casserole was an incredibly delicious side with our dinner. It would make a wonderful side dish for summer barbeques or at the holidays!
Do you have a favorite casserole recipe that you absolutely love? We know you do! You can become the next Country Crock Star in an outstanding contest they’re holding right now and can win some unbelievable prizes. Head on over and enter this fabulous contest by sharing a photo of you with your favorite casserole and explaining in 100 words or less how you demonstrate creativity and resourcefulness in the kitchen. You will not believe this, but 3 finalists will win $5,000, yes $5,000, and a trip for two to New York City. Are you kidding me? That prize is beyond amazing and you know you all want it! Also, 12 semi-finalists will win cookware. As much time as you spend in the kitchen, this prize would be awesome!!!
Want more summer corn recipes?
- Southern Fried Corn
- Roasted Corn and Jalapeno Dip
- Mexican Street Corn
- Greek Corn Dip
- Honey Jalapeno Cornbread Drop Biscuits
- More side dish recipes…
Tools used to make this Parmesan Corn Casserole recipe
Food Processor: Slice, chop, and grate anything you need with this food processor. I’ve had this model for years and use it all the time. It’s a great workhorse in my kitchen and I’d recommend it to anyone!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
2-quart Casserole Dish: This simple and elegant serving dish goes from oven to table! It’s a staple at our dinner table and I know it will be at your table too!
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Ingredients
- 24 ounces frozen corn (2 packages)
- 1/3 cup sugar
- 1/4 cup flour
- 2 tablespoons cornmeal
- 6 tablespoons Country Crock Original melted
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 eggs
- 2 tablespoons chives
- 1 cup shredded parmesan divided
Instructions
- Preheat oven to 350 degrees. Coat a 2-quart casserole dish with non-stick cooking spray.
- In a food processor process one of the 12-ounce packages of corn, along with sugar, flour, cornmeal, Country Crock, salt, milk, and eggs.
- In a large bowl mix in 1/2 cup of the Parmesan cheese, the second 12-ounce package of frozen corn, and chives with the corn/flour mixture from the food processor.
- Pour into prepared casserole dish. Sprinkle top with remaining Parmesan cheese.
- Bake for 45 to 55 minutes, until firm in the center and golden brown on the top. Serve warm.
Nutrition
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Karina says
December 13, 2014 at 4:49 pmI did this recipe for today’s dinner and it was great! Thank you!!!
MARIA DEL C. TENORIO M says
January 24, 2015 at 6:23 pmI LIKE THIS RECIPE…LOOKS YUMMY.
Theresa Engel says
March 20, 2015 at 12:41 pmThis looks so good guess what I’m making this weekend – yum!!
Peter Nichol says
July 15, 2015 at 1:52 pmHi I live in New Zealand and I have never heard of Country Crock Original. Can you email to let me know what it is as I would love to have a go at making Crock pot creamed corn. Hey you have a good day.
Julie K says
July 17, 2015 at 8:54 amHi Peter! You can use regular salted butter in place of the Country Crock. It’s a butter substitute in the states. 🙂
Emily says
November 16, 2016 at 4:38 amCan you make this a day ahead and refrigerate without baking? Or would you go ahead and bake it and just reheat the next day?