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Lori’s Cheesy Corn
Stacy Dodson

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-safety
As Stacy says: “Make it once. Just be ready to make it forever.”
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 5 People
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method

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)

Method
 

  1. 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)
  2. Spray a casserole dish (2.8 L Corning ware) with nonstick spray or butter**
  3. 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)
  4. Smooth mixture evenly into dish and spread remaining shredded cheese on top, covering dish with cheese
  5. Dust with more pepper
  6. Optional: Top with a few scattered sliced jalapenos
  7. Note: You can stop here, and cover dish at this point, store in fridge and bake next day
  8. When ready to bake: Preheat oven to 350 degrees
  9. Bake at 350 for 30 minutes or until hot and bubbly
  10. Turn broiler on low and broil for 2-3 minutes more to brown cheese on top (this is a must!)
  11. Remove from oven and let rest 5 minutes before serving
  12. *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
  13. **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