Cheesy Corn Casserole

Name: Thermomix recipe: Cheesy Corn Casserole
Prep time: 10 min
Cook time: 40 min
Ingredients: 600 Grams frozen corn kernels; 100 Grams parmesan cheese cubed; 100 Grams mature cheddar cheese cubed; 100 Grams sweet cheese, such as pradera, gruyere or jarlsberg, cubed; 3 cloves garlic; 1 red onion peeled and quartered; 20 Grams butter; 70 Grams cream; pink salt flakes to taste; black pepper to taste; 1 Handful fresh leafy herbs, sage, parsley, basil, or a combo; 1 Cup panko breadcrumbs; 2-3 spring onions, sliced; 100 Grams pickled jalapenos, (optional)

Serves 6 Prep Time 10 minutes Cook Time 40 minutes Rated: Print

The Cheesy Corn Casserole that goes with any main!

This Cheesy Corn Casserole is a creamy, comforting side dish that’s incredibly easy to make with Thermomix. Packed with sweet corn and gooey cheese, it’s the perfect addition to any meal, whether you’re serving turkey, chicken, or a hearty roast. It’s ideal for holiday gatherings, potlucks, or even a cosy family dinner. I am not entirely sure why, as I don't recall anything exactly like this dish, but it does remind me of my life in the USA for some reason. I guess corn is pretty standard American fare around Christmas and Thanksgiving times.

Pair it with roasted vegetables, a fresh green salad, or buttery dinner rolls for a complete and satisfying feast. With its rich flavour and simple prep, this casserole will quickly become a go-to favorite! (You could use fresh corn cut straight from the cob, but the frozen variety is pretty affordable and really quick!)

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Need

600 Grams frozen corn kernels
100 Grams parmesan cheese cubed
100 Grams mature cheddar cheese cubed
100 Grams sweet cheese, such as pradera, gruyere or jarlsberg, cubed
3 cloves garlic
1 red onion peeled and quartered
20 Grams butter BUY
70 Grams cream BUY
pink salt flakes to taste BUY
black pepper to taste
1 Handful fresh leafy herbs, sage, parsley, basil, or a combo
1 Cup panko breadcrumbs
2-3 spring onions, sliced
100 Grams pickled jalapenos, (optional)

Do

1: Preheat oven to 180°C and butter a square casserole/serving dish. Set aside.
2: Thaw the corn kernels in the package.
3: Place all the cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
4: Without cleaning the bowl, add the garlic, onion and butter and chop 3 sec/speed 5.
5: Saute 5 min/Varoma/speed 1/MC off.
6: Add cream and blend 3 sec/speed 5.
7: Arrange half the corn in the base of the casserole dish and pour a little of the cream and cheese mixture over. Give it a stir and add a few leafy herbs, seasoning and some of the jalapenos if using.
8: Repeat. Finish with panko breadcrumbs and finally the last amount of cheese and a few more jalapenos.
9: Bake until bubbling, around 40 minutes, serve topped with sliced fresh spring onions. This is easy to heat up again and really improves with age...like me!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!