Corn And Cheese Bake
A creamy, cheesy corn bake with green chiles and Monterey Jack, perfect for family dinners or potlucks. The combination of corn, melted cheeses, and a hint of green chile creates a comforting dish that appeals to all ages, offering a balance of richness and slight spice.
Ingredients
- 2 large eggs
- 1 1/2 cups sour cream ⓘ
- 2 cups canned or frozen whole corn kernels, drained ⓘ
- 1 package (8 oz) Monterey Jack cheese, cut into 1/2-inch cubes ⓘ
- 1/2 cup soft bread crumbs ⓘ
- 1 can (4.5 oz) chopped green chiles, drained ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Combine eggs and sour cream in a large bowl; stir in corn, Monterey Jack cheese, chopped green chiles, salt, and pepper.
- Pour the mixture into a greased 2-quart baking dish.
- Bake at 350°F for 35 to 45 minutes or until a knife inserted in the center comes out clean.
- Sprinkle shredded Cheddar cheese on top and bake until the cheese melts.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding an extra half cup of sour cream or substituting Greek yogurt. If you don’t have Monterey Jack cheese, cheddar or a blend of cheeses can be used. To enhance flavor, mix in some cooked bacon or herbs. For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. This dish is adaptable to various preferences, making it a great choice for family gatherings.
Serving Suggestions
This Corn And Cheese Bake is perfect as a side dish for grilled meats or as a centerpiece for a vegetarian meal. Pair it with a fresh salad dressed with Homemade Ranch Style Dressing for a complete meal. It also works wonderfully as a brunch item alongside eggs or as a comforting dish for a potluck or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions on medium power, but be cautious to avoid overcooking, which can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Cheese Bake contains roughly 308 calories, with 12g protein, 43g carbohydrates, and 11g fat. It is an excellent source of vitamin C (74% of the Daily Value), calcium (28% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1618mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned or frozen?
Yes, fresh corn can be used! About 4-5 ears of corn should yield the equivalent of 2 cups. Just be sure to cook it lightly before adding it to the mixture to soften the kernels and enhance the sweetness.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire mixture a day in advance and store it covered in the refrigerator. Just remember to add the shredded cheddar cheese before baking, and adjust the baking time if it's cold from the fridge.
Can I add other vegetables to this bake?
Definitely! Feel free to incorporate additional vegetables such as diced bell peppers, chopped spinach, or sautéed mushrooms. This not only adds flavor but also boosts the nutritional value of the dish, keeping it in line with your goals for healthy, vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).