Corn is a classic comfort food that enhances any meal, but have you ever tried it with a rich, creamy white cheddar sauce? White Cheddar Baked Corn combines the natural sweetness of corn with the sharp tang of white cheddar, creating an unforgettable dish that’s perfect for family dinners, holiday meals, or a cozy side to any main course. This recipe adds a twist to traditional corn dishes by elevating it with flavorful ingredients like shallots, bell peppers, and fontina cheese, creating a mouthwatering experience for your taste buds.
If you’re a fan of creamy, cheesy dishes, this baked corn recipe will quickly become a favorite in your cooking repertoire. With just a few simple ingredients, you’ll transform frozen or fresh corn into a cheesy, savory delight that’s a hit with everyone.
Why Choose White Cheddar Baked Corn?
White cheddar is known for its rich and sharp flavor, making it the perfect cheese to pair with corn. The combination creates a dish that’s both creamy and slightly tangy, with the fontina cheese adding a satisfying golden, bubbly crust on top. The addition of bell peppers and shallots enhances the flavor profile, adding a touch of sweetness and depth that takes this dish to the next level.
Not only does this dish taste amazing, but it’s also easy to make. With a quick preparation time and minimal ingredients, you can have a comforting side dish ready in just under an hour. Whether you’re serving it as part of a holiday feast or a simple weeknight dinner, White Cheddar Baked Corn is sure to impress.
Ingredients for White Cheddar Baked Corn
The ingredients for this dish are simple yet flavorful. Here’s what you’ll need to make the best white cheddar baked corn:
- Frozen or fresh sweet corn: Corn is the star of this dish. You can use frozen corn, but fresh corn on the cob is also a great option if it’s in season.
- White cheddar cheese: This cheese gives the dish its creamy, sharp flavor.
- Fontina cheese: This cheese melts beautifully and forms a golden, bubbly topping for the dish.
- Bell pepper and shallots: These aromatic vegetables add sweetness and flavor depth to the baked corn.
- Butter and flour: The butter helps create a roux with the flour, which thickens the sauce and gives it a rich, creamy texture.
- White wine: A splash of white wine enhances the flavor of the dish and adds a subtle depth to the sauce.
- Milk: Milk helps create a smooth, creamy sauce that brings everything together.
- Maple syrup: A touch of sweetness from maple syrup balances out the savory flavors of the dish.
- Adobo seasoning and kosher salt: These seasonings bring out the natural flavors in the corn and cheese.
The Importance of Defrosting Frozen Corn
When using frozen corn, one critical step is making sure it’s thoroughly defrosted before cooking. If you don’t defrost the corn first, the moisture from the ice can make your cheese sauce runny, which will affect the final texture of the dish. You can defrost frozen corn by leaving it in the fridge overnight or running it under warm water for a few minutes. Once defrosted, drain any excess water to ensure that your sauce doesn’t become too watery.
How to Make White Cheddar Baked Corn
Now that you have your ingredients ready, it’s time to start cooking! This recipe comes together quickly, and the result is a rich, cheesy dish that everyone will love. Follow these easy steps to create the perfect White Cheddar Baked Corn.
Step-by-Step Instructions
- Prepare the Corn
If you’re using frozen corn, make sure it’s fully defrosted and drained. If you’re using fresh corn, simply remove the kernels from the cob. You’ll need about 5 cups of corn for this recipe. - Sauté the Vegetables
Dice the bell pepper and shallots. In a sauté pan, melt 2 tablespoons of butter over medium heat. Add the diced bell pepper and shallots, and cook until the shallots become translucent and fragrant, about 3-4 minutes. This step helps release their natural sweetness, which will enhance the overall flavor of the dish. - Make the Sauce
Once the vegetables are ready, sprinkle in 2 tablespoons of flour to create a roux. Stir the flour into the butter and vegetable mixture for about a minute to cook out the raw flour taste. Then, gradually whisk in 2 tablespoons of white wine, allowing it to reduce slightly before adding 1 ½ cups of milk. Continue whisking to avoid any lumps. Cook this mixture until it thickens to a creamy consistency, which should take about 5-7 minutes. - Add the Cheese
Once the sauce has thickened, stir in 4-6 ounces of sharp white cheddar cheese and allow it to melt completely into the sauce. Add 1 ½ teaspoons of maple syrup for a subtle sweetness that complements the cheese. Season the sauce with kosher salt and adobo seasoning to taste. The adobo seasoning adds a slightly smoky flavor, balancing the richness of the cheese. - Combine Corn and Sauce
Add the defrosted or fresh corn into the sauce and stir to combine thoroughly. Make sure every kernel is coated with the cheesy sauce. - Transfer to a Baking Dish
Pour the mixture into an oven-safe baking dish or skillet, spreading it out evenly. - Top with Fontina Cheese
Sprinkle 2-3 ounces of fontina cheese over the top of the corn mixture. Fontina cheese melts beautifully, creating a bubbly and golden crust that adds texture and extra flavor. - Bake and Broil
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for about 15-20 minutes, or until the corn is heated through and the peppers are tender. Once it’s done baking, remove the dish from the oven and place it under the broiler for 2-3 minutes. This will help brown and crisp the fontina cheese on top. Be sure to keep an eye on it during broiling, as it can brown quickly.
Tips for Perfect White Cheddar Baked Corn
- Make it ahead: You can prepare the corn and cheese mixture a day in advance and refrigerate it until you’re ready to bake. Just be sure to add the fontina cheese and broil it fresh when you’re ready to serve.
- Add-ins: For a variation, consider adding bacon bits, fresh herbs, or a sprinkle of crushed red pepper flakes for a little heat. These additions can take the dish to the next level.
- Use fresh corn: While frozen corn works great, fresh corn in season will elevate the flavor. If you’re using fresh corn, make sure to cook it just until tender to maintain its sweetness.
Serving and Storing White Cheddar Baked Corn
Once your White Cheddar Baked Corn is perfectly baked and bubbling with that golden fontina crust, it’s time to serve! This dish pairs wonderfully with a variety of main courses, making it a versatile side dish for any occasion. Here’s how to serve and store your delicious creation.
How to Serve White Cheddar Baked Corn
White Cheddar Baked Corn is a crowd-pleaser and goes well with many dishes. Here are a few ideas on how to serve it:
- As a Side Dish for Meat: Pair this baked corn with grilled chicken, roast pork, or a juicy steak. The creamy, cheesy corn contrasts beautifully with the savory, hearty flavors of meat.
- For Holiday Meals: This dish is perfect for Thanksgiving, Christmas, or any large family gathering. Serve it alongside mashed potatoes, roasted vegetables, and a hearty protein like turkey or ham.
- With Vegetarian Meals: If you’re looking for a vegetarian meal, serve the White Cheddar Baked Corn with a fresh salad, roasted vegetables, or a grain-based dish like quinoa or couscous. The richness of the cheese and corn will complement the lighter side dishes.
- For a Comforting Meal: On colder days, this dish can be served on its own with a warm, crusty bread to mop up the cheesy sauce. A simple tomato soup or a crisp salad would also be perfect with it.
How to Store Leftover White Cheddar Baked Corn
If you have leftovers, don’t worry! White Cheddar Baked Corn can be easily stored and enjoyed later. Here’s how:
- In the Refrigerator: Let the corn cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven. If reheating in the oven, cover it with foil and heat at 350°F (175°C) for about 10 minutes.
- In the Freezer: You can also freeze the baked corn for longer storage. Once it’s fully cooled, transfer the dish to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven.
FAQs On White Cheddar Baked Corn
1. What is white cheddar cheese good for?
White cheddar cheese is incredibly versatile and can be used in a variety of dishes. Its sharp, tangy flavor makes it perfect for:
- Cheese sauces: White cheddar melts beautifully, making it a great choice for creamy sauces, including those used in macaroni and cheese.
- Grilled cheese sandwiches: It pairs wonderfully with bread, creating a savory, rich filling for sandwiches.
- Snacks: White cheddar is delicious when used on crackers, in popcorn, or as part of a charcuterie board.
- Topping for baked dishes: Its bold flavor is excellent for sprinkling over baked vegetables, casseroles, or in this case, baked corn.
2. What is white cheddar popcorn?
White cheddar popcorn is a snack made by tossing freshly popped popcorn with a generous amount of white cheddar cheese powder. The cheese adds a rich, sharp flavor to the light, fluffy popcorn, making it a popular choice for movie nights or as a savory snack. It can also be homemade or bought pre-packaged from various snack brands.
3. Can I add cheese to corn?
Yes, adding cheese to corn is a fantastic idea! The creamy, sweet taste of corn pairs wonderfully with cheese, making for a flavorful dish. You can add cheese to corn in a variety of ways, including:
- Cheese sauces: Pouring a warm cheese sauce over corn enhances its flavor and makes for a comforting side dish.
- Baked corn dishes: As seen in this recipe, white cheddar cheese adds a creamy, cheesy texture to baked corn.
- Grated cheese: Sprinkling shredded cheese over freshly cooked corn on the cob is a simple yet delicious option.
4. How do you make white cheddar cheese melt smoothly?
To ensure that white cheddar cheese melts smoothly, it’s essential to use low heat and gradual warming. Start by grating the cheese to ensure it melts evenly. Then, when making a sauce or incorporating it into a dish, add the cheese slowly to a warm base (such as milk or butter) while stirring constantly. Adding a small amount of cornstarch or flour can also help prevent the cheese from separating or becoming grainy.
5. What can I serve with white cheddar baked corn?
White cheddar baked corn pairs well with a variety of main dishes, including:
- Grilled meats: It’s a great side dish to serve with grilled chicken, steak, or pork chops.
- Vegetarian meals: Serve it with roasted vegetables, quinoa, or a hearty salad for a balanced meal.
- Holiday meals: It’s the perfect complement to holiday mains like turkey, ham, or roast beef.
White Cheddar Baked Corn Recipe Card
Ingredients:
- 5 cups sweet corn (fresh or frozen)
- 2 tablespoons salted butter
- 1 bell pepper, diced
- ¼ cup shallot, diced
- 2 tablespoons whole wheat flour
- 2 tablespoons white wine
- 1 ½ cups milk
- ¼ teaspoon kosher salt
- Dash of adobo seasoning
- 4-6 ounces sharp white cheddar cheese, shredded
- 1 ½ teaspoons pure maple syrup (or sweetener of choice)
- 2-3 ounces fontina cheese, for topping
Instructions:
- Prepare the Corn: If using frozen corn, defrost it thoroughly and drain the excess water. If using fresh corn, remove the kernels from the cob.
- Sauté Vegetables: Dice the bell pepper and shallot. In a sauté pan, melt the butter over medium heat. Add the bell pepper and shallots, cooking until the shallots become translucent, about 3-4 minutes.
- Make the Sauce: Sprinkle in the flour to create a roux and cook for 1-2 minutes. Add the white wine and let it reduce. Slowly whisk in the milk, allowing the mixture to thicken before adding more milk. Stir in the salt, adobo seasoning, and white cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth.
- Combine: Pour the cheese sauce over the corn and mix well. Transfer the mixture to an oven-safe dish.
- Top with Fontina: Sprinkle fontina cheese evenly on top of the corn mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake for 15-20 minutes, or until the corn is hot and the peppers are tender.
- Broil for Crispness: Remove the dish from the oven and place it under the broiler for 2-3 minutes to brown the fontina cheese. Watch closely to avoid burning.
Notes:
- Frozen corn: Be sure to defrost the corn completely to avoid excess moisture in the dish.
- Cheese variation: If you don’t have fontina, feel free to use mozzarella or gouda for the topping.
- Add-ins: For extra flavor, add crispy bacon bits, fresh herbs like parsley or thyme, or a pinch of chili flakes for heat.
Nutritional Facts (Per Serving):
| Nutrient | Amount |
| Calories | 290 |
| Carbohydrates | 23g |
| Protein | 10g |
| Fat | 19g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sugars | 8g |
| Vitamin A | 12% of Daily Value |
| Vitamin C | 4% of Daily Value |
| Calcium | 20% of Daily Value |
| Iron | 6% of Daily Value |
