Lori’s Cheesy Corn
Lori’s Cheesy Corn recipe is the kind of side dish that steals the spotlight—creamy, cheesy, and somehow always the first pan scraped clean. It’s a family favorite that doesn’t just show up to the table… it runs the table.This one comes from Stacy Dodson, a Houston realtor with H-Town Realty and one of our Community Connectors. The recipe belongs to Stacy’s sister, Lori, but like every great hand-me-down dish, it’s been passed along, tweaked, and proudly served again and again. Take it to a potluck and you’ll see what we mean: it disappears before anyone even asks who brought the green beans.What makes it special is how simple it is. No fancy ingredients. No complicated technique. Just a warm, cozy combination of sweet corn, creaminess, and melted cheese that hits every comfort-food note. It’s the perfect addition to holiday spreads, backyard BBQs, weeknight dinners, and “I need to bring something” moments.Serving tip: This dish is best served hot and bubbling. If you’re transporting it, keep it covered and warm, then give it a quick stir before serving so the cheesy goodness stays evenly mixed.Leftovers tip: Store leftovers safely in the fridge and reheat until hot throughout. (We always recommend following USDA food-safety guidance for cooling and reheating leftovers.) https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safetyAs Stacy says: “Make it once. Just be ready to make it forever.”
Servings 5 People
Calories 250kcal
Ingredients
- 1 tsp olive oil
- 2 bags bags frozen corn thawed* (Good & Gather yellow & white)
- 1 block block reduced fat cream cheese
- ¾ stick stick salted butter
- 1.5 cups About 1.5 cups triple cheddar shredded cheese
- Salt & pepper to taste
- Pickled sliced jalapenos from a jar to taste (optional)
Instructions
- Melt butter and cream cheese in microwave-safe measuring cup on 30 second intervals until loose and starting to blend; will be lumpy (stir between intervals)
- Spray a casserole dish (2.8 L Corning ware) with nonstick spray or butter**
- Mix corn, melted butter/cream cheese mixture and about ½ bag of shredded cheese, seasoning with salt and pepper until well mixed (optional add some sliced jalapenos into mixture)
- Smooth mixture evenly into dish and spread remaining shredded cheese on top, covering dish with cheese
- Dust with more pepper
- Optional: Top with a few scattered sliced jalapenos
- Note: You can stop here, and cover dish at this point, store in fridge and bake next day
- When ready to bake: Preheat oven to 350 degrees
- Bake at 350 for 30 minutes or until hot and bubbly
- Turn broiler on low and broil for 2-3 minutes more to brown cheese on top (this is a must!)
- Remove from oven and let rest 5 minutes before serving
- *Don’t use fire roasted corn, the black on the corn will color the cream cheese black and it will not look right…I learned from my mistakes LOL
- **For 13x9 dish, increase to 3 bags of corn, full stick of butter plus extra if needed, 1.5 blocks of cream cheese and add ¼ cup more shredded cheese
