Corn and Bacon Casserole - Fresh corn kernels and bacon in a light and creamy sauce that has been flavored with garlic and basil. So good!

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!

Corn and Bacon Casserole - Fresh corn kernels and bacon in a light and creamy sauce that has been flavored with garlic and basil. So good!

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!

Corn and Bacon Casserole - Fresh corn kernels and bacon in a light and creamy sauce that has been flavored with garlic and basil. So good!

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 Home

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Corn and Bacon Casserole - A Family Feast

Corn and Bacon Casserole

  • Author: A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 6-8 servings
  • Category: side dish
  • Method: baked
  • Cuisine: American

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Remove the skillet from the heat and stir in the yogurt, corn, parsley and half of the crumbled bacon. Mix well.
  5. Pour the corn mixture into a 1-quart baking dish. Sprinkle the remaining bacon evenly over the top of the casserole.
  6. Bake uncovered for approximately 20 minutes or until heated through. After the casserole comes out of the oven sprinkle with chopped basil and serve.

Keywords: corn, bacon

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Confetti Corn

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Comments

  • Taylor @ Food Faith Fitness wrote:

    Oh my goodness! Comfort food at it’s finest! This looks INCREDIBLE. I am down with anything with bacon!

    • Martha wrote:

      Thanks Faith – bacon and corn are a terrific pair for sure!

  • Christie – Food Done Light wrote:

    What a glorious casserole. Corn is still on sale here, hope it will continue a little longer so we can try this. Love that you used greek yogurt in it.

    • Martha wrote:

      Thanks Christie! Using the Greek yogurt definitely kept this on the lighter side – but still creamy and flavorful!

  • Judy wrote:

    That looks really good and corn will soon be in season around here in SC! My mother in law taught me how to make cream corn (Southern, of course) and the tip is to barely knick the kernels when you cut it off the cob and then scrape the heck out of the cob to get the juices. From there, its season and cook, preferably in a cast iron skillet. Just passing it along. I love your idea for cutting the kernels over a bundt pan!!!

    • Martha wrote:

      Sounds delicious Judy! I have to admit, I haven’t taken that extra step of scraping the cob – so we’ve definitely missed out on those wonderful extra juices! I will definitely try that the next time! Thanks so much for writing to us today!

  • Maggie Unzueta @ Mama Maggie’s Kitchen wrote:

    That looks amazing! But then again, we are talking about bacon after all. Sharing. 🙂

    • Martha wrote:

      Thanks Maggie! Yes – anything with bacon has to be good! 🙂

  • Cindy wrote:

    I am new to your page and I am so excited to see all of the delicious recipes!!
    I made the Corn and Bacon recipe last night and my whole family LOVED it!!
    I look forward to more delicious family favorites from here.

    • Martha wrote:

      Hi Cindy! We’re glad you found us and I’m so happy you and your family enjoyed the recipe! (It’s one of our family favorites!) Thank you so much for taking the time to write to us. Martha

  • Summer wrote:

    I loved it! I think i’ll just do a 1/4 t. pepper next time since the kids claimed it was spicy. Great recipe, thank you!!

    • Martha wrote:

      Thanks Summer! Glad you enjoyed the recipe!

  • Barbara wrote:

    Would love to see some comments from those who have actually made and tried the dish. Thank you

    • Martha wrote:

      Hi Barbara – There are a few comments here from people who have made the recipe (Summer and Cindy).

  • Kimmer wrote:

    Do you cook the cook first? I am making this for a teacher’s luncheon and want to do it right…

    • Martha wrote:

      Hi Kimmer – No – no need to cook the corn first!

  • Janine wrote:

    Could I use frozen corn instead of fresh for when it’s not in season?

    • Martha wrote:

      Hi Janine! Yes – frozen corn should work just as well!

  • Susan wrote:

    I would like to make this for Thanksgiving as it is a different spin on corn and looks delicious! I was wondering if I can make it the day before or if I should just prep everything, mix and bake the 20 minutes the day of?
    I was concerned about the yogurt holding up overnight. What are your thoughts?
    Thank you!!

    • Martha wrote:

      Hi Susan – Yes – you can definitely mix it up the day before. If any liquid separates, just stir everything together before baking. Also – if chilled overnight , the cooking time might be a little bit longer than what is listed in the recipe. Hope you enjoy the recipe!

  • sunnydaybunny wrote:

    Two questions.. 1) Can you use drained canned corn? 2) Can you make the night before and toss in the oven the next day?

    • Martha wrote:

      Hi – Yes – drained canned corn should work fine. If you make it the night before, I would suggest holding off on adding the bacon to the top until you are ready to bake it. It might need to be stirred after sitting overnight but otherwise, it should be fine. Also, if you are baking it from a chilled state, it might take longer to heat. Hope that helps!

  • Brenda wrote:

    This was a lovely dish. Whole family enjoyed this. Used frozen corn kernels, and sour cream (as we prefer this to the Greek yoghurt). We scored this 9/10. Thanks for a wonderful recipe that we will definitely be having again.

    • Martha wrote:

      Thanks Brenda!

  • Debbiecz wrote:

    Can this be made ahead? Any special instructions? I’d like to make it 24 hrs ahead of an open house dinner.

    • Martha wrote:

      Hi Debbie – Yes – you can mix it up ahead of time and refrigerate it overnight. I’d suggest taking it out of the refrigerator ahead of time to bring it back close to room temp before baking. Enjoy!

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