Cowboy Corn Casserole
This tasty side dish is a little sweet, a bit smoky, and totally cheesy. It's perfect for cookouts, potlucks, and barbecues!
Equipment
Ingredients
- 4 oz. cream cheese softened to room temperature
- ½ cup milk I use whole milk, you can also use heavy cream.
- ¼ cup sour cream
- 3 tablespoons all-purpose flour
- 2½ teaspoons Cowboy Seasoning Mix
- 4 ½ cups frozen corn defrosted
- 3 cups shredded cheddar divided
- 10 slices bacon cooked and crumbled
- kosher salt
- freshly ground black pepper
- 2 tablespoons chives for garnish, optional
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk cream cheese, milk, sour cream, flour, and cowboy seasoning mix until combined.4 oz. cream cheese, ½ cup milk, ¼ cup sour cream, 3 tablespoons all-purpose flour, 2½ teaspoons Cowboy Seasoning Mix
- Fold in corn, 2 ½ cups cheese, and bacon, and season with salt and pepper.3 cups shredded cheddar, 10 slices bacon, kosher salt, freshly ground black pepper, 4 ½ cups frozen corn
- Sprinkle with remaining cheese and bake for 20 minutes.3 cups shredded cheddar
- Let cool for 5 minutes, then garnish with chives.2 tablespoons chives
- Serve hot.
Video
Notes
Slow Cooker Instructions
- Add a light coating of cooking spray to the crock of the slow cooker.
- Prepare the corn mixture as per instructions, and transfer for the slow cooker.
- Cook on low for 4 hours or on high for 2 hours.
- Top with bacon just before serving so that it stays crispy.
- Prepare the casserole and transfer the mixture into an aluminum foil baking pan and cover with tinfoil.
- Cook at 350°F on indirect heat for 20 minutes.
- Allow to sit 5 minutes before serving.