This easy recipe starts with canned corn, making it decidedly simple to put together (you don’t even need a mixing bowl). Avoid cans labeled “creamed corn” or “cream-style corn”—you’re looking for plain canned sweet corn kernels. Heated with cream cheese, cheddar, and Parmesan (plus diced green chiles and garlic), the kernels add sweetness and pops of texture to the creamy, melty dish. You can assemble the corn casserole a few days ahead; top it with the breadcrumbs and more cheese before popping it in the oven for 15 minutes to warm up—just enough time to carve the turkey. It’s so make-ahead friendly, in fact, you can cook it all the way through and cart it along to a potluck since it’s even great at room temperature.
Serves 10–12
2 Tbsp. unsalted butter, plus more for baking dish
1 medium jalapeño, finely chopped (seeded if desired)
2 medium garlic cloves, finely chopped
2x 15-oz. cans whole-kernel corn, drained
8oz. cream cheese
¾ cup shredded cheddar cheese
¾ cup finely shredded Parmesan cheese, divided
Kosher salt and freshly ground black pepper
½ cup breadcrumbs (fresh or dried)
½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley, plus more
Green onions or chives (optional; for garnish)
Place rack in middle of oven and preheat oven to 375°. Butter a 13 x 9″ baking dish and set aside.
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Add 1 jalapeño, finely chopped (seeded if desired), and 2 cloves garlic, finely chopped, and cook until fragrant and just starting to soften, about 5 minutes. Add two 15-oz. cans whole-kernel corn, drained, 8 oz. cream cheese, ¾ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese. Stir until cheese is melted and corn is well coated, 2–3 minutes, then season with kosher salt and freshly ground black pepper.
Pour corn mixture into prepared baking dish. Top with ½ cup breadcrumbs (fresh or dried), ½ cup finely shredded Parmesan cheese, and ½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley. Bake corn casserole until cheese is melted and bubbling and the breadcrumbs are a crispy golden brown, about 15 minutes. Garnish with more roughly chopped tender herbs and green onions or chives, sliced, (if using).
Do ahead: Corn casserole can be assembled without topping up to 3 days ahead of time. Cover casserole dish with a lid or wrap tightly in plastic wrap and refrigerate.