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Cheesy Corn Bake - The Ultimate Side Dish Recipe

Cheesy Corn Bake isn’t just a side dish; it’s a full-on crowd-pleaser. Whether you’re pairing it with dinner or sneaking a spoonful as a midnight snack, this dish has your back. Got leftovers? Lucky you—reheat it and turn it into a dip. Let’s dive in!
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Ingredients
  

  • 4 tablespoons butter (because butter makes everything better)
  • 4 tablespoons all-purpose flour (we’re building the base here—flour power!)
  • 1/8 teaspoon garlic powder (just a whisper of garlic-y goodness)
  • 1 cup whole milk (the creamier, the better)
  • 6 ounces sharp white cheddar cheese (shredded (sharp enough to cut through the creaminess))
  • 3 ounces cream cheese (cubed (little pillows of cheesy delight))
  • 30 ounces whole kernel corn (thawed (because canned corn deserves a glow-up))
  • 3 ounces diced ham (salty, savory, and oh-so-delicious)
  • 3 ounces green chiles or poblano peppers (fire-roasted, peeled, and chopped (a little heat, a lot of flavor))

Instructions
 

  • Preheat the oven. Crank it up to 350°F. You’re about to make magic happen.
  • Melt the butter. In a large saucepan over medium heat, melt the butter until it’s golden and happy. (Butter knows how to party.)
  • Whisk in the flour and garlic powder. Sprinkle in the flour and garlic powder, whisking constantly to form a smooth, bubbly roux. This is your flavor foundation—don’t rush it!
  • Add the milk. Pour in the milk all at once and keep stirring like your life depends on it. Cook until the mixture is thick and bubbly, about 3-5 minutes. (You’ll know it’s ready when it coats the back of a spoon.)
  • Cheese time! Reduce the heat to low and stir in the shredded cheddar and cream cheese. Keep going until the sauce is smooth and dreamy. (Try not to eat it all with a spoon… yet.)
  • Add the ham and chiles. Stir in the diced ham and those glorious fire-roasted chiles. Make sure they’re coated in cheesy goodness.
  • Fold in the corn. Gently mix in the thawed corn until everything’s evenly combined. Your saucepan is now officially a cauldron of deliciousness.
  • Transfer to a skillet. Pour the mixture into a 10-inch cast iron skillet. Not only does it cook evenly, but it also looks amazing when you bring it to the table.
  • Bake. Pop it in the oven and bake at 350°F for 20-25 minutes, or until the top is bubbly and gloriously golden brown (GBD for short—Golden Brown and Delicious).
  • Serve hot. Scoop it up as a side dish or grab some chips and turn it into the best dip ever. Either way, you’re winning.

Notes

Want to spice it up? Add a dash of cayenne or smoked paprika to the cheese sauce for an extra kick. And don’t be afraid to experiment with other mix-ins like crumbled bacon or jalapeños—make it your own!