Can I use fresh corn instead of frozen for this Kansas City Cheesy Corn Recipe Creamy Bake?

Yes, absolutely! If using fresh corn, you'll need about 4-5 ears. Cut the kernels off the cob and add them to the skillet at the same step as the frozen corn. You might need to cook them a minute or two longer until tender-crisp.

Is this Kansas City Cheesy Corn Bake spicy?

No, the basic recipe is not spicy; it’s rich and savory. If you prefer a kick, you can easily add diced jalapeños, a pinch of cayenne pepper, or a dash of your favorite hot sauce to the mixture.

Can I make this cheesy corn ahead of time?

Yes, you can assemble the entire dish in the baking pan, cover it tightly, and refrigerate for up to 24 hours. Just let it sit at room temperature for about 30 minutes before baking, then bake as directed. You might need to add 5-10 minutes to the total bake time.

What kind of cheese works best for this recipe?

A combination of sharp cheddar for its robust flavor and Monterey Jack for its fantastic meltiness creates the best results. You could also experiment with Colby Jack, white cheddar, or a pre-blended Mexican cheese mix for a slight twist.

My cheesy corn looks a little thin, what can I do?

If the mixture seems too thin before baking, double-check that your cream cheese was fully softened and melted smoothly. While a very slight sprinkle of cornstarch (1 tsp mixed with 1 tsp cold water) can be added to the sauce base, usually the generous amount of cheese and cream cheese provide enough body. It will thicken considerably as it bakes and cools.

How many does this Kansas City Cheesy Corn Recipe serve?

This recipe typically yields 6-8 generous servings when served as a side dish. This makes it ideal for family dinners, holiday gatherings, or when you’re entertaining a small group of friends.

Kansas City Cheesy Corn Recipe Creamy Bake

Name: Kansas City Cheesy Corn Recipe Creamy Bake
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 16 oz / 450g frozen sweet corn; 8 oz / 226g cream cheese, softened; 1/2 cup / 120g sour cream; 2 cups / 225g shredded cheddar cheese; 1 cup / 110g shredded Monterey Jack cheese; 1/4 cup / 57g butter; 1/2 onion, finely diced; 1/2 bell pepper, diced (red or green); 2 cloves garlic, minced; Salt & black pepper, to taste

Description

This creamy, cheesy corn bake is a comforting, satisfying side perfect for any meal. Quick to prepare, naturally gluten-free, and always a crowd-pleaser.

Ingredients

Scale

16 oz / 450g frozen sweet corn
8 oz / 226g cream cheese, softened
1/2 cup / 120g sour cream
2 cups / 225g shredded cheddar cheese
1 cup / 110g shredded Monterey Jack cheese
1/4 cup / 57g butter
1/2 onion, finely diced
1/2 bell pepper, diced (red or green)
2 cloves garlic, minced
Salt & black pepper, to taste

Instructions

Prep & Sauté: Preheat your oven to 375°F (190°C). In a large, oven-safe skillet or Dutch oven over medium heat, melt the 1/4 cup of butter. Add the diced onion and bell pepper, cooking them until they are softened, which usually takes about 3-4 minutes. Stir in the minced garlic for just 1 minute until it becomes fragrant; be careful not to burn it.
Build the Creamy Base: Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet. Stir continuously until the cream cheese is fully melted and the mixture is smooth, creating a luscious, velvety sauce.
Combine & Season: Stir in the frozen corn, 1.5 cups of the shredded cheddar cheese, and all of the Monterey Jack cheese into the creamy mixture. Season generously with salt and pepper to taste. Mix everything until it’s well combined and every kernel is coated in that delicious sauce.
Bake to Golden Perfection: If not using an oven-safe skillet, transfer the corn mixture to a 9×13 inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. Bake for 25-30 minutes, or until the mixture is bubbly around the edges and the top has achieved a beautiful, light golden brown color. For a little extra browning, you can broil for the last 1-2 minutes, but watch it very carefully as it can brown quickly.
Rest & Serve: Let the Kansas City Cheesy Corn Recipe Creamy Bake rest for 5 minutes before serving. This brief rest allows the sauce to set up a bit, making it easier to scoop and preventing it from being too runny.

Notes

Tips & Troubleshooting: If the dish looks too dry, add a splash of milk or heavy cream during step 3. Ensure cream cheese is fully softened for smooth melting. Sauté garlic slowly to release maximum flavor without burning. Freshly grate cheese for smoother melting and better taste. Do not overbake; look for bubbly edges and a lightly golden top.

Substitutions & Add-ins: For a spicy kick, add a pinch of cayenne pepper or a finely diced jalapeño. Cooked, crumbled bacon bits or diced ham can make it heartier. Fresh chives or parsley add freshness. Colby Jack or Pepper Jack can be used instead of Monterey Jack. For a more luxurious texture, stir in a splash of heavy cream with the sour cream.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2-3 months; thaw overnight. Reheat in the microwave (covered) or oven (300°F/150°C, covered, until heated through). Add a splash of milk or cream if it seems dry when reheating.

Dietary Notes: This Kansas City Cheesy Corn Recipe Creamy Bake is naturally gluten-free and a fantastic vegetarian side dish.

Nutrition Note: Nutritional data is an estimate as it was not provided in the original article.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 65mg

Keywords: Kansas City Cheesy Corn Recipe Creamy Bake