Bacon and Cheese Corn Casserole

Bacon and Cheese Corn Casserole

Bacon and cheese corn casserole should be creamy enough to spoon, yet cohesive enough to hold a loose mound—not firm enough to cut into squares. Half the corn is coarsely pulsed to give the filling body while leaving plenty of whole kernels visible. Dry the corn well before mixing, then bake until the edges bubble and the center looks set. A short rest helps it firm up; broken corn tortilla chips add crunch to each serving at the last moment.

Ingredients for Bacon and Cheese Corn Casserole

• 4 cups frozen corn kernels, thawed, drained, and patted dry (680g)
• 6 slices bacon (about 170g)
• 4 ounces cream cheese, softened (113g)
• 1/2 cup sour cream (120g)
• 2 tablespoons unsalted butter (28g)
• 1 large egg
• 1 1/2 cups freshly shredded sharp cheddar, divided (170g)
• 1/2 cup finely diced red bell pepper (75g)
• 2 green onions, thinly sliced, white and green parts separated
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• About 1 1/2 cups plain corn tortilla chips, broken into large, irregular shards (35g)

For a garnish, reserve about 2 tablespoons of the cooked bacon and a little of the sliced green onion before mixing the filling.

How to Bake Bacon and Cheese Corn Casserole

1. Prepare the corn and oven: Preheat the oven to 350°F (175°C). Drain the thawed corn and pat it dry; it should have no visible ice or surface moisture. Divide it in half.
2. Cook the bacon and vegetables: Cook the bacon in a skillet over medium heat until browned and crisp, then chop it. Leave about 1 tablespoon of rendered fat in the skillet and discard the rest. Cook the red pepper and white parts of the green onions in the fat until softened but not heavily browned. Transfer the vegetables to a mixing bowl.
3. Make the creamy base: In the skillet over low heat, warm the butter and cream cheese just until softened. Stir in the sour cream, salt, and pepper. Transfer the mixture to the bowl and let it cool for about 5 minutes. Once it is warm rather than hot, whisk in the egg so it does not scramble.
4. Combine the filling: Briefly pulse half the corn in a food processor or blender until the kernels are coarsely broken, not smooth. Stir it into the creamy base with the whole corn, cooked vegetables, green parts of the onions, chopped bacon, and 1 cup of cheddar. Reserve any bacon or green onion you want for serving. The filling should be thick and spoonable, with whole kernels visible.
5. Bake: Spread the filling in a 2-quart or 8-inch square baking dish. Bake uncovered for about 35 to 45 minutes total. Start checking at 30 minutes; when the edges are bubbling and the center is beginning to set, scatter the remaining 1/2 cup cheddar on top. Bake for another 10 to 12 minutes, until the cheese has melted with a few light golden spots and the center looks set rather than liquid. Rotate the dish once if it browns unevenly.
6. Rest and serve: Let the casserole rest for 10 to 15 minutes. Spoon out generous portions and add tortilla-chip shards just before eating, along with any reserved bacon or green onion.

Why Pulse Only Half the Corn?

Coarsely broken corn helps the filling hold together without making it smooth. Leaving the other half whole keeps the kernels distinct in each spoonful. A potato masher can break up the corn if you do not have a food processor or blender.

For a related baked corn side with a more pudding-like texture, try Southern corn pudding. For another creamy version, see this cream cheese corn casserole.

How to Keep the Center from Turning Watery

Thawed corn can carry enough moisture to leave the center loose. Drain it thoroughly and pat it dry before pulsing or mixing. Canned corn can replace frozen corn, but drain and dry it just as carefully. For fresh corn, use the same volume of kernels and sauté them briefly until just tender.

Judge the texture after the 10- to 15-minute rest, when the center has had time to firm up. It should hold a loose mound on a spoon. If it is still very loose, bake it for another 5 to 10 minutes. A deeper dish or a casserole assembled ahead and baked cold may need extra time; use the bubbling edges and set-looking center as your guide.

When to Add the Crunchy Topping

Add the large tortilla-chip shards to individual servings just before eating. Mixed into the filling or added ahead of time, they absorb moisture and lose their crunch.

Storage and Reheating

Refrigerate leftover casserole in an airtight container for up to 4 days. Keep the tortilla chips separate. Reheat individual portions in the microwave, or cover a larger amount with foil and warm it in a 300°F (150°C) oven until heated through. Add fresh chip shards after reheating.

Freezing is not recommended because the cream-cheese and sour-cream base may separate after thawing. For a spicier cheesy corn side, try this jalapeño cheddar corn casserole.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole with the tortilla-chip topping: 415 calories, 18g protein, 29g fat, and 23g carbohydrates. Approximate values per 100g: 240 calories, 11g protein, 17g fat, and 13g carbohydrates. Values vary with the ingredients used and the amount of bacon fat retained.