Creamy baked corn with garlic and Parmesan. Rich, savory flavor, golden crust—ideal for cozy family meals.
# What You'll Need:
→ Vegetables
01 - 4 cups sweet corn kernels (fresh, frozen, or canned and drained)
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 1/2 cups grated Parmesan cheese, divided
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - 1/2 cup all-purpose flour
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Herbs & Seasonings
13 - 1/4 teaspoon smoked paprika (optional)
14 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Set oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray to prevent sticking.
02 - In a large mixing bowl, vigorously whisk together eggs, whole milk, heavy cream, melted butter, salt, black pepper, and smoked paprika if desired.
03 - Add all-purpose flour and baking powder to the bowl, stirring until you achieve a smooth, lump-free mixture.
04 - Gently fold in sweet corn kernels, minced garlic, chopped onion, and 1 cup of grated Parmesan cheese until evenly distributed.
05 - Pour the prepared batter into the greased baking dish and use a spatula to smooth the surface.
06 - Evenly sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
07 - Bake for 35 minutes, or until puffed, golden brown, and the center is set.
08 - Allow to rest for 5 minutes, then garnish with fresh chopped parsley and serve warm.
