Description
Easy Honey Glazed Corn Casserole is a golden ray of sunshine, combining tender sweet corn kernels, a rich, creamy base, and a magnificent, slightly caramelized honey glaze.
Ingredients
Scale
- 32 ounces yellow corn (fresh, frozen, or well-drained canned)
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces cream cheese, softened
- 1/2 cup sour cream, at room temperature
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted (for glaze)
- 1 tablespoon brown sugar
- 1/4 teaspoon salt (for glaze)
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for topping)
- 1/2 cup shredded cheddar cheese
- Fresh chopped chives or parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Measure all ingredients; dice onion, mince garlic, ensure cream cheese/sour cream are at room temperature. Prepare corn.
- In a large pot, melt 2 tbsp unsalted butter over medium heat. Sauté diced onion for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Add corn and cook for 5-7 minutes.
- Push corn mixture aside. Add remaining 2 tbsp unsalted butter, then sprinkle in 1/4 cup all-purpose flour. Whisk to form a roux; cook 1-2 minutes. Slowly whisk in 1 1/2 cups whole milk until smooth, simmering gently for 3-5 minutes until thickened.
- Remove from heat. Stir in softened cream cheese and sour cream until smooth. Stir in 1 tsp salt, 1/2 tsp black pepper, and optional 1/4 tsp smoked paprika. Taste and adjust seasonings.
- In a small bowl, combine 1/4 cup honey, 2 tbsp melted unsalted butter, 1 tbsp brown sugar, and 1/4 tsp salt. Whisk until smooth.
- Pour creamy corn mixture into the prepared baking dish. In a medium bowl, toss 1 cup Panko breadcrumbs with 2 tbsp melted unsalted butter, then mix in 1/2 cup shredded cheddar cheese. Sprinkle this topping over the corn. Drizzle the honey glaze evenly over the topping.
- Bake for 25-35 minutes in the preheated oven, until bubbling, topping is golden brown and crisp, and glaze has caramelized. Tent with foil if topping browns too quickly.
- Allow casserole to rest on a wire rack for 10-15 minutes. Garnish with fresh chopped chives or parsley (optional). Serve warm. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in microwave or 300°F (150°C) oven.
Notes
- For peak season summer corn, reduce honey by 2 tablespoons.
- Good quality frozen corn can substitute in winter months (thaw and pat dry).
- For a fall harvest version, consider adding 1 diced bell pepper and 1 cup of diced zucchini.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Honey Glazed Corn Casserole, Corn Casserole, Side Dish