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 Home
PrintCorn and Bacon Casserole
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 6 slices of bacon
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 2 garlic cloves, finely minced or pushed through a garlic press
- 1/2 teaspoon kosher salt
- 1/2 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
- 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:
Grilled Corn on the Cob with Roasted Red Pepper Butter
Fall Harvest Vegetarian Corn and Butternut Chowder
Avocado, Corn and Tomato Salad
I’m on side dishes for our family Christmas dinner. Did a 1/2 recipe test to make sure and oh my this was so good! My daughter and I stood by the counter and ate it out of the baking dish. You know kind of like eating ice cream ha ha. Think I will add some shredded cheddar on top next batch. Definitely a keeper! Thank you so much for the awesome recipe!
lol – I can picture you two doing this Janice! 😀 so glad you enjoyed the recipe!
Love it.
Thanks Nancy!
With dairy free yogurt work? I’m trying to convert to a gluten-free dairy free recipe.
Although we haven’t tried it ourselves Tisha, I think it would work. Please let us know how it works out!
Will do! Thank you for the quick response!
Just seeing this recipe now!
How much frozen corn should you use for this recipe with it off of the cob cups eise i guess? Wanting to make this for Thanksgiving 🙂
Hi Shelby – You’d still use the same 4 cups even when swapping in frozen corn kernels. Hope you enjoy the casserole!
Can this be made ahead? Any special instructions? I’d like to make it 24 hrs ahead of an open house dinner.
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!
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.
Thanks Brenda!
Two questions.. 1) Can you use drained canned corn? 2) Can you make the night before and toss in the oven the next day?
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!