Looking for something warm to eat on these cold November nights? Check out Saveur’s 20 easy casseroles. Here is one of our favorites – Cheesy Corn!



  • 4 slices bacon, finely chopped
  • 6 tbsp. unsalted butter, cubed
  • 4 cloves garlic, finely chopped
  • ½ cup flour
  • 3 cups milk
  • 4 oz. cream cheese, cubed
  • 2 oz. Velveeta, cubed
  • 2 cups grated extra-sharp cheddar cheese
  • 1 tsp. paprika
  • 3 lb. fresh or frozen corn kernels
  • Kosher salt and freshly ground black pepper, to taste



  1. Heat oven to 375°.
  2. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes.
  3. Add butter and garlic, and cook until fragrant, about 1 minute.
  4. Add flour, and cook, stirring, for 1 minute.
  5. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes.
  6. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth.
  7. Remove from heat and stir in corn; season with salt and pepper.
  8. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes.
  9. Let cool before serving.

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