Over this past Memorial Day weekend, our local supermarket had some great deals on fresh corn on the cob – so we stocked up! We enjoyed our favorite grilled corn on the cob over the holiday – but then cold and rainy weather returned here to New England. It was so cold the other night we actually turned the heat back on in our house – crazy for the end of May!
But at dinnertime, on that cold and rainy evening, we had the perfect reason to make this super delicious Corn and Bacon Casserole! Made with fresh cut kernels of corn and bacon in a light and creamy sauce flavored with garlic and basil – this is the perfect taste of summer in comfort food form!
This corn and bacon casserole is so good – even if it were 90 degrees outside, instead of 48 degrees – I’d still gladly turn on the oven in our kitchen to make this delicious dish!
We hope you enjoy this corn and bacon casserole as much as we do! If fresh corn isn’t in season, you can feel free to substitute frozen corn kernels instead.
Adapted from Taste of HomePrint
Corn and Bacon Casserole
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6-8 servings
- 6 slices of bacon
- ½ cup chopped onion
- 2 tablespoons all-purpose flour
- 2 garlic cloves, finely minced or pushed through a garlic press
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup non-fat Greek yogurt (or sour cream)
- 4 cups fresh whole corn kernels (See our How to Cut Fresh Corn Kernels Off the Cob) – about 4-5 medium corn cobs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Preheat the oven to 350 degrees.
- Cook bacon in a large skillet until crisp. Remove the bacon from the skillet and reserve two tablespoons of the bacon fat. Place cooked bacon onto several paper towels to drain and cool, then crumble. Set aside.
- Sauté the chopped onions in the same skillet with the reserved bacon fat and cook until translucent. Stir in the flour, minced garlic, salt and pepper and cook for 1 to 2 minutes.
- Remove the skillet from the heat and stir in the yogurt, corn, parsley and half of the crumbled bacon. Mix well.
- Pour the corn mixture into a 1-quart baking dish. Sprinkle the remaining bacon evenly over the top of the casserole.
- Bake uncovered for approximately 20 minutes or until heated through. After the casserole comes out of the oven sprinkle with chopped basil and serve.
You may also like these other corn recipes: